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IIR document

THE RANCIDITY OF FROZEN BALTIC HERRING PREPARED FROM RAW MATERIAL WITH DIFFERENT INITIAL FRESHNESS.
- Author(s) : KOLAKOWSKA A.
- Publication date: 1981
- Languages : English
- Keywords : Oxidation, Mince, Rancidity, Fish, Herring, Freezing
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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IIR document

INTERFERENCE OF FORMALDEHYDE IN THE TBA TEST IN FISH MUSCLE PRODUCING DIMETHYLAMINE DURING FROZEN STORAGE.
- Author(s) : CARECHE M., TEJADA M.
- Publication date: 1987/08/24
- Languages : English
- Keywords : Oxidation, Formaldehyde, Rancidity, Fish, Freezing
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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IIR document

EFFECTS OF FREEZING AND FROZEN STORAGE ON THE MICROBIAL QUALITY OF WASHED MECHANICALLY RECOVERED MEAT.
- Author(s) : PELAEZ C., ARROYO E., JIMENEZ COLMENERO F.
- Publication date: 1983/08/07
- Languages : English
- Keywords : Staphylococcus, Microbiology, Meat, Rancidity, Pork, Mechanical boning, Freezing
- Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
- Formats : PDF
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IIR document

AN ATTEMPT TO OPTIMIZE TECHNOLOGICAL AND REFRIGERATION REQUIREMENTS IN THE PRODUCTION OF FROZEN DUCKS.
- Author(s) : ZIECIK M., SUROWKA K.
- Publication date: 1983/08/07
- Languages : English
- Keywords : Poultry, Oxidation, Duck, Vacuum, Meat, Rancidity, Organoleptic property, Packaging, Freezing
- Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
- Formats : PDF
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IIR document

DEVELOPMENTS IN CHILLING AND FREEZING OF FISH.
- Author(s) : HEEN E.
- Publication date: 1981
- Languages : English
- Keywords : Chilling, Rancidity, Protein, Seafood, Fish, Weight loss, Myosin, Development, Denaturation, Freezing
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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STABILITY OF WHOLE, FILLETED, AND MINCED TROUT (SALMO IRIDEUS GIBB) DURING FROZEN STORAGE.
- Author(s) : BORDERIAS A. J., MORAL A., TEJADA M.
- Publication date: 1981
- Languages : English
- Keywords : Mince, Trout, Texture, Rancidity, Organoleptic property, Protein, Fish, Fillet, Freezing, Hardness
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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IIR document

WATER SOLUBLE ANTIOXIDANTS FOR SEAFOOD PRODUCTS.
- Author(s) : FREEMAN T.
- Publication date: 1981
- Languages : English
- Keywords : Vitamin C, Oxidation, Rancidity, Antioxidant, Organoleptic property, Seafood, Fish, Enzyme, Freezing
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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IIR document

PROCESSING-INDUCED CHANGES IN FROZEN STORAGE LIFE OF LAMB.
- Author(s) : WINGER R. J., POPE C. G.
- Publication date: 1981/11
- Languages : English
- Keywords : Precooling, Mince, Meat, Rancidity, Organoleptic property, Electrical stimulation, Sheep, Freezing, Storage life
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
- Formats : PDF
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Lipid oxidation in ordinary and dark muscles of fish: influences on rancid off-odour development and colour darkening of yellowtail flesh during ice storage.
- Author(s) : SOHN J. H., TAKI Y., USHIO H., et al.
- Publication date: 2005/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 70 - n. 7
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IIR document

Quality of "Reus" hazelnuts under different storage conditions.
- Author(s) : SAN MARTÍN M. B., FERNÁNDEZ T., LÓPEZ A.
- Publication date: 2000/10/19
- Languages : English
- Formats : PDF
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IIR document

Quality changes in whole gutted salmon during storage at ultra-low temperature storage (superfreezing).
- Author(s) : INDERGÅRD E., MALVIK B., GULLSVAG P. E.
- Publication date: 2011/08/21
- Languages : English
- Source: Proceedings of the 23^rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
- Formats : PDF
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IIR document

THE EFFECT OF PROCESSING VARIABLES ON THE STORAGE STABILITY OF FROZEN LAMB.
- Author(s) : WINGER R. J.
- Publication date: 1982/01/26
- Languages : English
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
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Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures.
- Author(s) : COLL CÁRDENAS F., ANDRÉS S., GIANNUZZI L., et al.
- Publication date: 2011/08
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 8
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QUALITY CHANGES DURING LONG-TERM STORAGE OF BLOCK-FROZEN SHRIMP.
- Author(s) : HIGUERA-CIAPARA I.
- Publication date: 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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COMPARISON OF WEIGHT LOSS AND QUALITY CHANGES BETWEEN CRYOGENIC AND MECHANICAL FREEZING OF CATFISH.
- Author(s) : REID D. S., MEYBECK A.
- Publication date: 1991/08/10
- Languages : English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
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LED lighting extends the colour shelf life of meat

Researchers from Kansas State University, USA, claim they have proved that the use of LED lights in refrigerated display cabinets can improve the shelf life of fresh meat.
- Publication date : 2012/05/09
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