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Effect of high-pressure pre-treatments and subsequent frozen storage on quality properties of horse mackerel.

• Author(s) : FIDALGO L. G., SARAIVA J. A., AUBOURG S. P., et al.
• Publication date: 2016/05/03
• Languages : English
• Keywords : Horse mackerel, Treatment, Quality, High pressure, Enzyme, Cold storage, Freezing
• Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
• Formats : PDF

IIR document

The influence of waiting period before freezing on the sensory quality deterioration of fish meat caused by freezing.

• Author(s) : KOBAYASHI T., KOMINAMI Y., WATANABE M., et al.
• Publication date: 2015/08/16
• Languages : English
• Keywords : Time, Horse mackerel, Sensory analysis, Quality, Fish, Freezing
• Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
• Formats : PDF

IIR document

Suppression of damage on frozen fish by the post-harvest treatment using ice slurry.

• Author(s) : NISHI K., WATANABE M., SUZUKI T.
• Publication date: 2019/08/24
• Languages : English
• Keywords : Postharvest treatment, Impedance, Ice slurry, Horse mackerel, Drip, Microbiological quality, Frozen food, Fishing, Expérimentation
• Source: Proceedings of the 25^th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
• Formats : PDF

Recommended by the IIR / IIR document

Influence of fish freshness on the freezing process and quality.

• Author(s) : OZEKI A., WATANABE M., SUZUKI T.
• Publication date: 2020/08/26
• Languages : English
• Keywords : Fish, Mackerel, Freezing, Freezing temperature, Supercooling, Expérimentation
• Source: 6^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
• Formats : PDF, Video

IIR document

FROZEN STORAGE OF RECOVERED FLESH FROM HORSE MACKEREL (TRACHURUS TRACHURUS).

• Author(s) : SMITH J. G. M., HOWGATE P., WHITTLE K. J.
• Publication date: 1981
• Languages : English
• Keywords : Horse mackerel, Mince, Chilling, Organoleptic property, Fish, Freezing
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

EFFECTS OF WASHING OF HORSE MACKEREL (TRACHURUS TRACHURUS L.) MINCES ON THE REMOVAL OF SUBSTANCES DETRIMENTAL TO PRESERVATION IN COLD STORAGE.

• Author(s) : TEJADA M., BORDERIAS A. J., MORAL A.
• Publication date: 1981
• Languages : English
• Keywords : Horse mackerel, Centrifugation, Mince, Lipid, Trimethylamine, Deterioration, Protein, Fish, Freezing
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

Quality assessment of Mediterranean horse mackerel (Trachurus mediterraneus) and blue jack mackerel (Trachurus picturatus) during storage in ice.

• Author(s) : TZIKAS Z., AMBROSIADIS I., SOULTOS N., et al.
• Publication date: 2007/10
• Languages : English
• Keywords : Microbiology, Mackerel, Chilling, Quality, Physico-chemical property, Fish, Small ice, Cold storage, Storage life
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 18 - n. 10

Alcohol brine freezing of Japanese horse mackerel (Trachurus japonicus) for raw consumption.

[In Japanese. / En japonais.]

• Author(s) : MAEDA T., YUKI A., SAKURAI H., et al.
• Publication date: 2007
• Languages : Japanese
• Keywords : Sensory analysis, Mackerel, Aqueous solution, Alcohol, Quality, Fish, Immersion, Freezing
• Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 24 - n. 4

IIR document

CHANGES IN PROTEIN FUNCTIONALITY IN FISH MUSCLE.

• Author(s) : JIMENEZ COLMENERO F., TEJADA M., BORDERIAS A. J.
• Publication date: 1985
• Languages : English
• Keywords : Viscosity, Solubility, Muscle, Horse mackerel, Protein, Physical property, Frozen food, Fish, Cod, Whiting, Freezing
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

Improvement of frozen storage tolerance by the addition of sugar in dusky spinefoot, lizard fish and horse mackerel surimi.

[In Japanese. / En japonais.]

• Author(s) : KAWASHIMA A., HAMADA Y., KUSANO S., et al.
• Publication date: 2006
• Languages : Japanese
• Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 23 - n. 3

IIR document

Gel forming capacity of fish mince during frozen storage.

• Author(s) : HUIDOBRO A., TEJADA M.
• Publication date: 1993/05/03
• Languages : English
• Keywords : Mince, Mackerel, Vacuum, Protein, Colloidal suspension, Fish, Sea, Cold storage, Packaging, Freezing
• Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
• Formats : PDF

Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products.

• Author(s) : ALFARO B., HERNÁNDEZ I., LE MARC Y., et al.
• Publication date: 2013/02
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 29 - n. 2

IIR document

INFLUENCE DE PARAMETRES TECHNOLOGIQUES SUR LES PROPRIETES D'UN MELANGE SURIMI-VIANDE-SAINDOUX.

INFLUENCE OF TECHNOLOGICAL PARAMETERS ON THE PROPERTIES OF A MIXTURE OF SURIMI, MEAT AND LARD.

• Author(s) : BELIVEAU J. L.
• Publication date: 1990/09/18
• Languages : French
• Formats : PDF

Non-destructive determination of fat content in frozen fish by near infrared (NIR) spectroscopy.

[In Japanese. / En japonais.]

• Author(s) : YAMAUCHI S.
• Publication date: 2006
• Languages : Japanese
• Source: Refrigeration - vol. 81 - n. 941

Classification of fresh and frozen-thawed fish by near-infrared spectroscopy.

• Author(s) : UDDIN M., OKAZAKI E.
• Publication date: 2004/10
• Languages : English
• Source: Ital. J. Food Sci. - vol. 69 - n. 8