WALLEYE POLLOCK (THERAGRA CHALCOGRAMMA): CHANGES IN QUALITY WHEN HELD IN ICE, SLUSH-ICE, REFRIGERATED SEA WATER, AND CO2 -MODIFIED REFRIGERATED SEA WATER THEN STORED AS BLOCKS OF FILLETS AT 255 K (-18 DEG C).

Author(s) : REPPOND K. D., COLLINS J., MARKEY D.

Type of article: Article

Summary

WALLEYE POLLOCK WERE HELD IN ICE, SLUSH-ICE, REFRIGERATED SEA WATER (RSW) AND CO2 -MODIFIED RSW FOR UP TO 8 DAYS, FILLETED AND STORED AS BLOCKS OF FILLETS AT 255 K (-18 DEG C). GOOD QUALITY FILLETS WERE OBTAINED FROM POLLOCK HELD FOR 4 DAYS IN ALL SYSTEMS. UPTAKE OF SALT PRESENTED A PROBLEM FOR POLLOCK HELD MORE THAN 4 DAYS IN RSW AT 274 K (1 DEG C). FLAVOUR SCORES REMAINED ESSENTIALLY UNCHANGED DURING FROZEN STORAGE.

Details

Original title: WALLEYE POLLOCK (THERAGRA CHALCOGRAMMA): CHANGES IN QUALITY WHEN HELD IN ICE, SLUSH-ICE, REFRIGERATED SEA WATER, AND CO2 -MODIFIED REFRIGERATED SEA WATER THEN STORED AS BLOCKS OF FILLETS AT 255 K (-18 DEG C).
Record ID : 1986-0700
Languages: English
Publication date: 1985
Source: Source: J. Food Sci.
vol. 50; n. 4; 1985.07-08; 985-989; 996; 7 fig.; 2 tabl.; 20 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Ice; Chilling; Organoleptic property; Fish; Cod; Fillet; Freezing; Chilled water; Sea water