Share

IIR document

THE RANCIDITY OF FROZEN BALTIC HERRING PREPARED FROM RAW MATERIAL WITH DIFFERENT INITIAL FRESHNESS.

Author(s) : KOLAKOWSKA A.

Summary

THE EFFECT OF KEEPING MINCED FISH TOO LONG PRIOR TO FREEZING (0, 2, 3 AND 6 DAYS) ON THEIR RANCIDITY IN THE FROZEN CONDITION AND THE STORAGE OF FISH (0. 5, 1, 2 AND 3 DAYS) IN ICE ON RANCIDITY DURING COLD STORAGE (3 TO 4 MONTHS AT 253 K) WAS STUDIED. KEEPING WHOLE AND MINCED FISH ONE OR TWO DAYS PRIOR TO FREEZING INHIBITED LIPID OXIDATION AND THE FORMATION OF LIPID-PROTEIN SYSTEMS. OVER LONG STORAGE OF FISH PRIOR TO MINCING ACCELERATES THE RANCIDITY OF THE FROZEN MINCE.

Available documents

Format PDF

Pages: 1981-4

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: THE RANCIDITY OF FROZEN BALTIC HERRING PREPARED FROM RAW MATERIAL WITH DIFFERENT INITIAL FRESHNESS.
  • Record ID : 1983-0601
  • 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.

Links


See other articles from the proceedings (69)
See the conference proceedings

Indexing