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WATER IMBIBITION AND THAWING LOSSES FROM FROZEN PRAWN MEAT.

Author(s) : MATHEN C., THOMAS F.

Type of article: Article

Summary

SHRIMP WHICH WERE NOT IN CONTACT WITH EITHER WATER OR ICE, WERE FROZEN TO 243 K (-30 DEG C) PRIOR TO BEING STORED FOR 6 MONTHS AT 250 K (-23 DEG C). COMPARED TO WASHED SAMPLES, THE CHANGES IN WATER AND TEXTURE LOSSES OF THAWED SHRIMP ARE STUDIED AS A FUNCTION OF THE STORAGE TIME. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226589.

Details

  • Original title: WATER IMBIBITION AND THAWING LOSSES FROM FROZEN PRAWN MEAT.
  • Record ID : 1988-0675
  • Languages: English
  • Source: Fish. Technol. - vol. 24 - n. 1
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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