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IIR document

EVALUATION DU COUT ENERGETIQUE DE LA CONSERVATION DU FILET DE LIEU NOIR PAR SURGELATION.

ESTIMATION OF POWER COST FOR PRESERVATION BY QUICK FREEZING OF SAITHE FILLETS.
- Publication date: 1981
- Languages : French
- Keywords : Energy consumption, Profitability, Fish, Pollack, Fillet, Freezing
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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IIR document

MODIFICATION OF GEL STRENGTH DURING STORAGE OF GELS MADE FROM ALASKA POLLACK SURIMI.
- Author(s) : ALVAREZ C.
- Publication date: 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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DOES FORMALDEHYDE FORM CROSS-LINKS BETWEEN MYOFIBRILLAR PROTEINS DURING FROZEN STORAGE OF FISH MUSCLE.
- Author(s) : REHBEIN H.
- Publication date: 1985
- Languages : English
- Keywords : Muscle, Formaldehyde, Carp, Mince, Protein, Fish, Pollack, Freezing
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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A COMPARISON OF FLAVOUR AND TEXTURE CHARACTERISTICS OF SELECTED UNDERUTILIZED SPECIES OF NORTH ATLANTIC FISH AND CERTAIN COMMERCIALLY IMPORTANT SPECIES.
- Author(s) : SAWYER F. M.
- Publication date: 1981
- Languages : English
- Keywords : Comparison, Texture, Organoleptic property, Flavour, Fish, Cod, Pollack
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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IIR document

CHILLED STORAGE OF WET FISH IN MODIFIED ATMOSPHERES.
- Author(s) : BAHRS L. W.
- Publication date: 1985
- Languages : English
- Keywords : Sole, Modified atmosphere, Vacuum, Trout, Chilling, Salmon, Fish, Plaice, Cod, Pollack, Herring, Fillet, Packaging, Storage life
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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IIR document

Preventive effect of polyols on the deterioration and demulsification of emulsified surimi during frozen storage.
- Author(s) : OKAZAKI E., YAKU S., FUKUDA Y., et al.
- Publication date: 2003/08/17
- Languages : English
- Source: 21^st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
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COMPARISON OF THE GEL FORMING CAPACITIES OF THE FLESH OF MACKEREL (SCOMBER SCOMBRUS) AND COD (GADUS MORHUA) DURING STORAGE IN ICE.
- Author(s) : ELAHEE-DOOMUN A., MACKIE I. M.
- Publication date: 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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IIR document

THE STORAGE LIVES OF VARIOUS FROZEN MINCES AND FILLETS OF COD COMPARED WITH 5 OTHER GADOID SPECIES.
- Author(s) : YOUNG K. W.
- Publication date: 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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Species specificity in cryostability of fish myofibrillar protein.
- Author(s) : FUKUDA Y., OKAZAKI E., ARAI K. I.
- Publication date: 2003/08/17
- Languages : English
- Source: 21^st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
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Markets: Frozen Foods - China

China has a clearly positive foreign trade balance. According to UbiFrance it represented 1.2 billion € in 2004. Imports are mainly centred on sea foods because of foreign companies, in particular from the USA, outsourcing their activity to China...
- Publication date : 2006/07/26
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The global frozen fish and seafood market

Global frozen fish and seafood market to exceed USD 60 billion by 2020, growing at a Compound Annual Growth Rate (CAGR) of over 4%.
- Publication date : 2016/08/11
- Subjects: Figures, economy
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