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TTT-STUDIES OF CURED FISH PRODUCTS.

Author(s) : TUE CHRISTENSEN A., JESSEN B.

Type of article: Book chapter

Summary

TTT-PPP EXPERIMENTS WITH FROZEN LIGHTLY CURED FISH WERE CARRIED OUT. MATJES-HERRINGS WERE PREPARED FROM FRESH HERRINGS OR FROZEN HERRINGS AND WERE COVERED WITH BRINE, PACKED IN 2.5 L PLASTIC CONTAINERS. < GRAVAD > HALIBUT WERE EITHER PACKED IN PE-POUCHES, OR VACUUM PACKED. FOR MATJES-HERRINGS, PRACTICAL STORAGE LIFE WAS LONGER FOR THE FROZEN RAW MATERIAL THAN FOR THE FRESH ; AT 249 K (-24 DEG C), 170 DAYS AGAINST 108 DAYS. FOR < GRAVAD > GREENLAND HALIBUT, VACUUM PACKAGING RESULTED IN CONSIDERABLY LONGER PRACTICAL STORAGE LIFE ; AT 249 K, 174 DAYS AGAINST 77 DAYS FOR PE-PACKED.

Details

  • Original title: TTT-STUDIES OF CURED FISH PRODUCTS.
  • Record ID : 1985-1587
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 721-725; 2 fig.; 2 tabl.; 4 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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