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  • 1
    Electronic Resource
    Electronic Resource
    Comparison of methods of freshness assessment of wet fish (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two sensory methods (General Appearance and Raw Odour) and two instrumental methods (Torry Fish Freshness Meter and Intelectron Fish Tester V) were tested on Aberdeen and Hull Markets. the variability of each method, comparisons between the methods and the time required to carry them out under market conditions were obtained. the instrumental methods (particularly the averaging version of the Torry instrument) are the most economical to operate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00725.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Comparison of methods of freshness assessment of wet fish (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of cod were obtained during four commercial fishing trips and stored in boxes and in bulk storage. After landing, freshness assessments were made by a sensory panel, two instrumental methods—Torry Fish Freshness Meter and Intelectron Fish Tester V—and two chemical methods—the determination of hypoxanthine and trimethylamine indices.The results from the chemical methods were in close agreement with those previously obtained on experimental fish. the instrumental methods were strongly affected by the type of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00708.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    The construction of grading schemes based on freshness assessment of fish (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Standard acceptance sampling schemes can be modified for use in grading, where grades are defined by one or two boundaries and a percentage permitted to fall below the lower boundary. Schemes are constructed to grade fish by freshness, using sampling by attributes or by variables, where the method of assessment is Raw Odour. When another method of testing, such as the Torry Fish Freshness Meter, is used, it is not sufficient in the attributes scheme to convert to new grade boundaries; the corresponding percentages falling below the grade boundaries for the new test must be determined. The procedures for deriving a scheme are not restricted to grading offish, but may be applied to any similar quality control situation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00735.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Comparison of methods of freshness assessment of wet fish (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of cod were obtained from different fishing grounds at different seasons. They were stored in boxes with ice for periods of up to 20 days. At regular intervals measurements by Torry Fish Freshness Meter and Intelectron Fish Tester V and determinations of hypoxanthine and tri-methylamine concentrations were made.Linear relationships with length of time of storage were established and calibrations with sensory tests are presented.Ground and seasonal effects were found in the relationships with days of storage and with sensory assessment. the amounts of spoilage measured by the different tests are correlated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00704.x
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Comparison of methods of freshness assessment of wet fish (1975)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 10 (1975), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of cod were obtained from different fishing grounds at different seasons. They were stored in boxes with ice for periods of up to twenty days. Freshness assessments by sensory and non-sensory methods were carried out at regular intervals.Results obtained on four freshness factors by a sensory panel are reported in this paper. The different factors give similar results, but considerable variations are found in fish from different catches.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00072.x
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    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Dielectric thawing of meat and meat products (1966)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 1 (1966), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary. Conditions are given for the thawing by dielectric heating of regularly shaped blocks of meat, and of several different meat products. Blocks up to 15 cm thick have been treated by this method; short thawing times and low surface temperatures keep drip losses low. Where fat is present as a separate layer, difficulties arise owing to differential heating; this risk is diminished when the fat is mixed more intimately with lean. A description of an existing industrial plant is given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01805.x
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    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Note on the tempering of fish finger blocks (1967)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 2 (1967), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Before blocks of fish fillets are cut by guillotine during the manufacture of fish fingers, their temperature must be raised uniformly. This can be achieved quickly by controlled heat transfer from electrically heated platens.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01340.x
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    Paper (German National Licenses)
    Fulltext
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