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THE INFLUENCE OF COLD STORAGE DEHYDRATION ON THE OXIDATION OF WHITE FISH.

Author(s) : HARDY R., MCGILL A. S.

Summary

AN ATTEMPT WAS MADE TO MINIMIZE THE DEVELOPMENT OF ABNORMAL FLAVOURS IN WHOLE COD AND HADDOCK AND FILLETS STORED AT 263, 253 AND 243 K (-10, -20 AND -30 DEG C), IN VACUUM OR BY ENCASING THEM IN ICE. THE BEST METHOD APPEARED TO BE ENCASING WHOLE FISH IN ICE. IN A SEPARATE STUDY, FROZEN COD AND HADDOCK WERE DEHYDRATED AT DIFFERENT STAGES AT 263 K. IT WAS SEEN THAT OXIDATION INCREASES WITH DEHYDRATION AND THAT HADDOCK IS MORE SUSCEPTIBLE TO OXIDATION THAN COD.

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Details

  • Original title: THE INFLUENCE OF COLD STORAGE DEHYDRATION ON THE OXIDATION OF WHITE FISH.
  • Record ID : 1992-1234
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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