Partager

Modifications chimiques et caractéristiques déterminant la qualité de poisson-chat haché lors de l'entreposage à l'état réfrigéré ou congelé.

Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage.

Auteurs : SUVANICH V., JAHNCKE M. L., MARSHALL D. L.

Type d'article : Article

Résumé

Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at -20, 0, and 5 °C were investigated. Mince was either unwashed or washed twice, with mince for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at -20 °C.

Détails

  • Titre original : Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage.
  • Identifiant de la fiche : 2001-1469
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 1
  • Date d'édition : 01/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (6)
Voir la source

Indexation