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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

THIS ARTICLE DESCRIBES THE RESULTS OF SHELF LIFE STUDIES OF WHOLE MACKEREL, FILLETS OF HERRING, COD AND PLAICE, COOKED AND UNPEELED SHRIMPS AND COOKED AND PEELED MUSSELS DURING STORAGE AT DIFFERENT TEMPERATURES -28 TO -16 DEG C. AT -22 DEG C A FLUCTUATING STORAGE TEMPERATURE WAS STUDIED. ATTENTION WAS PAID TO THE WAY OF PACKING AND THE STATE OF FRESHNESS OF THERAW MATERIAL. THE INVESTIGATION PROVED THAT FOR SOME FISH SPECIES OR FISHERY PRODUCTS HIGHER THAN USUAL STORAGE TEMPERATURES ARE SUFFICIENT.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1985-1141
  • Languages: Dutch
  • Source: Koeltech. Klim. - vol. 77 - n. 10
  • Publication date: 1984/10
  • Document available for consultation in the library of the IIR headquarters only.

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