THE LOSS OF QUALITY OF DEEP FROZEN FISH AND FISH PRODUCTS EXAMINED IN CONJUNCTION WITH THEIR STORAGE TEMPERATURE AND PACKAGING METHOD.

[In Dutch. / En néerlandais.]

Type of article: Article

Summary

THIS STUDY DESCRIBES THE RESULTS OF SHELF-LIFE STUDIES CARRIED OUT ON FISH AND FISH PRODUCTS FROZEN AT LOW TEMPERATURES: 248 TO 254 K (-25 TO -19 DEG C).-MACKEREL, HERRING, COD, PLAICE, SHRIMPS AND MUSSELS WERE USED AND SAMPLES TAKEN PERIODICALLY TO ANALYSE TASTE, ODOUR AND TEXTURE OF THE FISH, WHEN THAWED. PACKAGING METHODS WERE ALSO EXAMINED. THE DECREASE IN SENSORIAL QUALITY OF STORED, FROZEN FISH MAINLY OCCURRED DURING THE 6-12 MONTH PERIOD, ALTHOUGH MORE OF THE FISH PRODUCTS WERE REJECTABLE AFTER THIS TIME. (INT. PACKAG. ABSTR., GB., 4, N.2, 1984/02, 156, 477.

Details

Original title: [In Dutch. / En néerlandais.]
Record ID : 1984-1520
Languages: Dutch
Source: Voedingsm. Technol. - vol. 16 - n. 20
Publication date: 1983
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Fish and fish product
Keywords: Shrimp; Mackerel; Organoleptic property; Fish; Plaice; Mussel; Cod; Herring; Packaging; Freezing