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IIR document

The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation.

• Author(s) : YU D., JING D., YANG F., GAO P., JIANG Q., XU Y., YU P., XIA W.
• Publication date: 2021/02
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 122
• Formats : PDF

IIR document

Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage.

• Author(s) : GARCÍA-SOTO B., FERNÁNDEZ-NO I. C., BARROS-VELÁZQUEZ J., et al.
• Publication date: 2014/04
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 40
• Formats : PDF

Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis).

• Author(s) : MIRANDA J. M., TRIGO M., BARROS-VELÁZQUEZ J., et al.
• Publication date: 2016/01
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 59

Changes in Volatile Composition of Cape Hake Fillets under Modified Atmosphere Packaging Systems during Cold Storage.

• Author(s) : OPARA U. L., FADIJI T., CALEB O. J., OLUWOLE A. O.
• Publication date: 2022/05
• Languages : English
• Source: Foods - vol. 11 - n. 9
• Formats : PDF

IIR document

A MEMBRANE FRACTION FROM RED HAKE (UROPHYCIS CHUSS) MUSCLE CATALYZING THE CONVERSION OF TMAO (TRIMETHYLAMINE OXIDE) TO DMA (DIMETHYLAMINE) AND FORMALDEHYDE.

• Author(s) : PARKIN K. L., HULTIN H. O.
• Publication date: 1981
• Languages : English
• Keywords : Hake, Formaldehyde, Catalyst, Trimethylamine, Fish, Plaice, Freezing, Dimethylamine
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

Alteration of fish texture during frozen storage: effect of lipid addition on formaldehyde formation.

• Author(s) : JOLY A., CARECHE M., HUIDOBRO A., TEJADA M.
• Publication date: 1993/05/03
• Languages : English
• Keywords : Formaldehyde, Lipid, Trimethylamine, Deterioration, Protein, Fish, Freezing
• Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
• Formats : PDF

IIR document

EFFECT OF DIFFERENT PROCESSING PROCEDURES ON THE QUALITY OF BLUE WHITING MINCE.

• Author(s) : NUNES M. L.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Mince, Trimethylamine, Texture, Organoleptic property, Fish, Whiting, Colour, Freezing
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

THE FATE OF REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE IN MINCED FLESH OF COD (GADUS MORHUA) AND ITS ASSOCIATION WITH FORMALDEHYDE PRODUCTION DURING FROZEN STORAGE.

• Author(s) : REECE P.
• Publication date: 1985
• Languages : English
• Keywords : Muscle, Formaldehyde, Mince, Trimethylamine, Fish, Cod, Freezing-thawing, Freezing
• Source: Storage lives of chilled and frozen fish and fish products.
• 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

IIR document

ICELANDIC EXPERIENCE IN STORING FISH IN CHILLED SEAWATER.

• Author(s) : DAGBJARTSSON B., VALDIMARSSON G., ARASON S.
• Publication date: 1981
• Languages : English
• Keywords : Ice, Microbiology, Trimethylamine, Transport, Chilling, Organoleptic property, Fish, Container, Chilled water, Sea water
• Source: Advances in the refrigerated treatment of fish.
• 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

IIR document

QUALITY OF FROZEN HAKE.

• Author(s) : RIVERO J. E.
• Publication date: 1981
• Languages : English
• Keywords : Ice, Hake, Trimethylamine, Organoleptic property, Chemical property, Fish, Fillet, Freezing, Chilled water, Sea water, Dimethylamine
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

STORAGE CHARACTERISTICS OF SARDINE (SARDINA PILCHARDUS, WALBAUM) HELD IN ICE AND CHILLED SEAWATER.

• Author(s) : BARHOUMI M.
• Publication date: 1981
• Languages : English
• Keywords : Oxidation, Ice, Microbiology, Trimethylamine, Chilling, Organoleptic property, Sardine, Seafood, Fish, Ph, Chilled water, Sea water
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

CONDUCTANCE MEASUREMENT AS A METHOD FOR DETERMINATION OF THE BACTERIOLOGICAL AND ORGANOLEPTIC QUALITY OF CHILLED FISH.

• Author(s) : GRAM L.
• Publication date: 1985
• Languages : English
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

IIR document

Combined effect of modified atmosphere packaging and polyphosphate dips on hake slices during ice storage.

• Author(s) : PASTORIZA L., SAMPEDRO G., HERRERA J. R., CABO M. L., ALVAREZ J. A.
• Publication date: 1995/08/20
• Languages : English
• Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
• Formats : PDF