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THE EFFECT OF STOCKING PROCEDURE ON CONSUMPTION OF SHELF LIFE IN REFRIGERATED SEAFOODS DISPLAYED IN FULL SERVICE DEPARTMENTS.

Author(s) : HABY M. G., MIGET R. J.

Type of article: Article

Summary

RESULTS OF EXPERIMENTS ARE GIVEN WITH COD FILLETS DISPLAYED IN A CABINET REFRIGERATED WITH A 10 CM BED OF ICE ON WHICH THE FILLETS WERE STACKED AND HAVING SUPPLEMENTARY REFRIGERATION FOR CHILLING. TEMPERATURES CLOSE TO 273 K (0 DEG C) WERE ACHIEVED WITH FILLETS IN PANS EMBEDDED IN THE ICE WITH A SLIGHT ICE LAYER OVER THE TOP. FILLETS STACKED IN PANS WITH FALSE BOTTOMS TO SUGGEST A FULL CABINET WERE THE LEAST SUCCESSFUL WITH AVERAGE TEMPERATURES APPROACHING THE AMBIENT CASE AIR TEMPERATURE. THE RESULTS OF THE TESTS ARE ALSO EXPRESSED IN TERMS OF REDUCTION INSHELF LIFE. G.R.S.

Details

  • Original title: THE EFFECT OF STOCKING PROCEDURE ON CONSUMPTION OF SHELF LIFE IN REFRIGERATED SEAFOODS DISPLAYED IN FULL SERVICE DEPARTMENTS.
  • Record ID : 1992-0678
  • Languages: English
  • Source: J. Food Distrib. Res. - vol. 22 - n. 1
  • Publication date: 1991/02
  • Document available for consultation in the library of the IIR headquarters only.

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