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THE FROZEN STORAGE CHARACTERISTICS OF BLUE WHITING (MICROMESISTIUS POUTASSOU).

Author(s) : AFOLABI O. A.

Summary

COMPARED WITH OTHER GADOIDS THE FISH SHOWS A MUCH GREATER DEGREE OF SEASONAL VARIABILITY IN BASIC BIOLOGICAL AND CHEMICAL PROPERTIES WHICH AFFECT SOME OF THE PROCESSING CHARACTERISTICS. IN VIEW OF THE SHORT SEASON, FREEZING-AT-SEA WAS CONSIDERED AS A MEANS OF EXTENDING SUPPLIES. THE FROZEN STORAGE BEHAVIOUR OF FISH OF DIFFERENT BIOLOGICAL CONDITION WAS COMPARED USING CHEMICAL, PHYSICAL AND SENSORY TESTS. AT 258 K (-15 DEG C), THERE IS NO DIFFERENCE EITHER IN EXTRACTABLE PROTEIN OR IN CELL FRAGILITY. FISH FINGERS SHOW A MORE RAPID DECLINE IN POOR CONDITION FISH.

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Pages: 1981-4

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Details

  • Original title: THE FROZEN STORAGE CHARACTERISTICS OF BLUE WHITING (MICROMESISTIUS POUTASSOU).
  • Record ID : 1983-0604
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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