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Storage Life of Frozen Blocks of Patagonian Hake (Merluccius hubbsi) Filleted and Minced (1985)

CIARLO, A. S. ; BOERI, R. L. ; GIANNINI, D. H.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 50 (1985), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Relevant parameters that reflect quality loss during frozen storage in filleted and minced Patagonian hake at two different temperatures were determined. Cooked sensory assessment, oxidative rancidity, dimethylamine, formaldehyde, salt soluble protein, free and expressive drip, refractive index, pH and total volatile bases, were evaluated over a lo-month period. Salt soluble protein decreased as formaldehyde and dimethylamine increased. Sensory evaluations and total volatile bases indicated that minced hake remains acceptable after 6 months at −20°C and 12 months at −30°C and fillets remain acceptable for over 12 months both at −20°C and −30°C.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13782.x

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