Share

THE EFFECT OF TEMPERATURE CONDITIONS ON THE QUALITY AND THE STORAGE LIFE OF HOT SMOKED HERRING TYPE FISH.

[In Russian. / En russe.]

Author(s) : PAHOMOVA K. I., GRIBANOVA T. L., LJUBAVINA L. A.

Type of article: Article

Summary

THIS EFFECT WAS STUDIED ON PACKED FISH, THE TEMPERATURE CONDITIONS BEING AS FOLLOWS: BETWEEN 271 AND 267 K (-2 AND -6 DEG C) AND BETWEEN 255 AND 252 K (-18 AND -21 DEG C), WITH, FOR THE LATTER EITHER PREFREEZING TO 243 K (-30 DEG C) OR NO PREFREEZING. TABLES GIVE THE VARIOUS CHEMICAL INDICES (ALDEHYDE, PEROXIDE, ACID) IN TERMS OF STORAGE TIME AND IT IS FOUND THAT STORAGE AT 271-267 K FOR 20 DAYS GIVES BETTER RESULTS FOR ORGANOLEPTIC PROPERTIES THAN STORAGE AT A LOWER TEMPERATURE. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1984-1519
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 5
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing