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THE EFFECT OF FREEZING ON THE FROZEN STORAGE STABILITY OF SARDINE.

Author(s) : NUNES M. L., MENDES R., BATISTA I.

Summary

ONE PART OF SARDINE UNLOADED IS STILL FROZEN BY IMMERSION IN BRINE. THE CHANGES IN QUALITYWERE STUDIED DURING STORAGE AT 243 K (-30 DEG C) OF THREE SAMPLES OF SARDINE FROZEN IN BRINE, PLATE FREEZERS AND FREEZING TUNNELS. THE MAIN CHANGES WERE OBSERVED IN THE FAT AND PEROXIDE INDEX AND THE TBA TEST REMAINS AT A LOW LEVEL UP TO 3-4 MONTH STORAGE. IN THE CASE OF SARDINE FROZEN IN BRINE THESE INDICES INCREASED MORE RAPIDLY, THE SAME VALUES BEING REACHED AFTER ONE MONTH.

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Details

  • Original title: THE EFFECT OF FREEZING ON THE FROZEN STORAGE STABILITY OF SARDINE.
  • Record ID : 1988-2354
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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