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THE LOSS OF QUALITY OF DEEP-FROZEN FISH AND FISH PRODUCTS IN RELATION TO THEIR STORAGE TEMPERATURE AND PACKING METHOD.

[In Dutch. / En néerlandais.]

Author(s) : BRUNNER K. K.

Type of article: Article

Summary

MACKEREL, HERRING, COD, PLAICE, SHRIMPS AND MUSSELS WERE STORED BETWEEN 254 AND 248 K (-19 AND -25 DEG C). THE INVESTIGATION PROVED, THAT THE STORAGE PERIOD HAD A SIGNIFICANT INFLUENCE ON THE SENSORY QUALITY WHICH MAINLY OCCURRED DURING THE PERIOD BETWEEN 6 AND 12 MONTH STORAGE. HOWEVER STARTING FROM A GOOD INITIAL QUALITY AFTER 12 MONTHS NONE OF THE FISH PRODUCTS WERE REJECTABLE. A SIGNIFICANT LOWERING OF SCORES DUE TO THE TEMPERATURE LEVEL WAS FOUND IN COD (TASTE), PLAICE (ODOUR AND TASTE), HERRING (TEXTURE) AND SHRIMPS (ODOUR, TASTE, TEXTURE). IN A NUMBER OF CASES THE FREEZING METHOD AND METHOD OF PACKING APPEARED TO HAVE INFLUENCED THE SENSORY SCORING SIGNIFICANTLY, WITH SHRIMPS, PLAICE AND MUSSELS.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1984-0648
  • Languages: Dutch
  • Source: Koeltech. Klim. - vol. 76 - n. 9
  • Publication date: 1983/09
  • Document available for consultation in the library of the IIR headquarters only.

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