Share

THE EFFECTS OF SPOILAGE ON THE DIELECTRIC PROPERTIES OF FROZEN FISH.

Author(s) : KENT M.

Type of article: Article

Summary

FOR THREE TYPES OF FROZEN FISH, COD (GADUS MORHUA), HADDOCK (MELANOGRAMMUS AEGLEFINUS) AND LEMON SOLE (MICROSTOMUS KITT), WHEN MEASURING AT 194.5 K (-78.5 DEG C) IN THE FREQUENCY RANGE 0.025-10 KILOHERTZ, THE EFFECT OF THE SPOILAGE OF THE PRODUCT ON SOME DIELECTRIC PROPERTIES WAS STUDIED. SPOILAGE DEPENDS ON THE TIME SPENT IN ICE PRIOR TO FREEZING. THE RESULTS SHOW A DISCONTINUITY, THE FREQUENCY OF WHICH FOR COD AND HADDOCK DEPENDS ON FISH QUALITY PRIOR TO FREEZING. (Bull. anal. CIE, FR., 38, N 5, 1984/05, 84-151-3.

Details

  • Original title: THE EFFECTS OF SPOILAGE ON THE DIELECTRIC PROPERTIES OF FROZEN FISH.
  • Record ID : 1985-0196
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 34 - n. 11
  • Publication date: 1983

Links


See other articles in this issue (2)
See the source

Indexing