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Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying.

• Author(s) : DENG Y., WANG Y., YUE J., et al.
• Publication date: 2014/02
• Languages : English
• Keywords : Squid (seafood), Radiation, Infrared, Comparison, Quality, Protein, Drying, Heat pump
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 36 - n. 1

IIR document

QUALITY ENHANCEMENT OF CANADIAN ATLANTIC SQUID (ILLEX ILLECEBROSUS) BY VARIOUS LOW TEMPERATURE OPERATIONS.

• Author(s) : KE P. J., SMITH-LALL B., POND G. R.
• Publication date: 1981
• Languages : English
• Keywords : Thawing, Squid (seafood), Enhancement, Organoleptic property, Seafood, Freezing
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

Skin colour changes of squid Todarodes pacificus and Loligo Bleekeri during chilled storage.

• Author(s) : OKADA T., USHIO H., OHSHIMA T.
• Publication date: 2004/11
• Languages : English
• Keywords : Squid (seafood), Variety, Seafood, Skin, Cold storage, Colour
• Source: Ital. J. Food Sci. - vol. 69 - n. 9

Estudio comparativo de algunas marcas comerciales de calamares rebozados congelados.

Comparative study of some commercial brands of frozen squid.

• Author(s) : LLORCA E., HERNANDO I., PÉREZ-MUNUERA I., et al.
• Publication date: 2005/03
• Languages : Spanish
• Keywords : Squid (seafood), Lipid, Quality, Quick freezing
• Source: Acta Alimentaria - suppl. n. 0

IIR document

Frozen storage behaviour of squid (Loligo vulgaris).

• Author(s) : MORAL A., TEJADA M., BORDERIAS A. J.
• Publication date: 1983/01
• Languages : English
• Keywords : Squid (seafood), Fish, Cold storage, Freezing
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 1
• Formats : PDF

IIR document

FROZEN STORAGE BEHAVIOUR OF SQUID (LOLIGO VULGARIS).

• Author(s) : MORAL A., TEJADA M., BORDERIAS A. J.
• Publication date: 1981
• Languages : English
• Keywords : Squid (seafood), Mince, Texture, Organoleptic property, Freezing
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

EFFECTS OF RAW MATERIAL QUALITY ON THE SHELF LIFE OF FROZEN SQUID (LOLIGO DUVAUCELII) MANTLES.

• Author(s) : JOSEPH J., PERIGREEN P. A., NAIR M. R.
• Publication date: 1985
• Languages : English
• Keywords : Squid (seafood), Ice, Organoleptic property, Mollusc, Freezing
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

IIR document

INFLUENCE OF PROCESSING VARIABLES ON SQUID QUALITY.

• Author(s) : STANLEY D. W., HULTIN H. O.
• Publication date: 1981
• Languages : English
• Keywords : Squid (seafood), Ice, Texture, Organoleptic property, Physico-chemical property, Seafood, Cooking, Freezing
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

Estudio comparativo de algunas marcas comerciales de calamares rebozados congelados.

Comparison of commercialized products: battered and frozen squid.

• Author(s) : LLORCA E., HERNANDO I., PÉREZ-MUNUERA I., et al.
• Publication date: 2004/10
• Languages : Spanish
• Keywords : Squid (seafood), Coating (food), Lipid, Fat, Cooking, Cryomicroscopy, Freezing
• Source: Acta Alimentaria - vol. 41 - n. 357

IIR document

SHELF LIFE OF FROZEN SQUID (ILLEX PATAGONICUS).

• Author(s) : BYKOWSKI P. J., ZALEWSKI J., GORA A.
• Publication date: 1990/09/18
• Languages : English
• Keywords : Squid (seafood), Temperature, Organoleptic property, Mollusc, Freezing, Storage life
• Source: Chilling and Freezing of New Fish Products.
• Formats : PDF

IIR document

STORAGE CHARACTERISTICS OF ICED WHOLE LOLIGO SQUID.

• Author(s) : LICCIARDELLO J. J.
• Publication date: 1985
• Languages : English
• Keywords : Squid (seafood), Ice, Microbiology, Trimethylamine, Deterioration, Chilling, Organoleptic property, Chemical property, Mollusc, Storage life
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

Markets: frozen food: Russia

The frozen food sector in Russia, in particular seafood, is a dynamic, rapidly developing market. Market figures for frozen fruits and vegetables, including berries and mushrooms rise an average of 30% per year whilst the demand for frozen seafood...

• Publication date : 2006/01/28

Food processing: a priority sector for India

India’s food minister believes that with a better supply chain, the country could be a global food processing powerhouse.

• Publication date : 2015/05/29

Cryogenic nitrogen in the food and beverage industry

The adoption of cryogenic processes in the food and beverage industry is predominantly driven by liquid nitrogen (LIN), and it is the preferred candidate for food chilling and...

• Last update : 2023/11/07
• Langues : English, French
• Themes : Freezing of foodstuffs