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  • 1
    Electronic Resource
    Electronic Resource
    The storage life of iced southern blue whiting (Micromesistius australis) (1981)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 16 (1981), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The storage life of iced southern blue whiting (Micromesistius australis) was studied. Pre- and post-spawning characteristics were investigated by means of organoleptic assessments of raw and cooked fish, total volatile bases, reduced viscosity of high ionic strength muscle extract and GR Torrymeter readings. Results show a great influence of the biological condition on the keeping time in ice.The results suggest that in pre-spawning condition the whole fish can be stored up to 12 days while in post-spawning condition the keeping time cannot exceed 6 days.The gutting of the fish could lengthen the possible storage time in the post-spawning condition for up to 2 days. Nevertheless the post-spawning fish quickly loses its quality 2–3 days after catching.The possibility of utilizing standard white fish processing machines and the influence of parasites are also discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb01008.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Storage life of chilled Patagonian hake (Merluccius hubbsi) (1980)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 15 (1980), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The storage life of iced Patagonian hake (Merluccius hubbsi) was studied. Seasonal changes were investigated by means of organoleptic assessments (raw and cooked), total volatile bases (TVB) and pH.During summer-time (December to March) the keeping time, from the edibility point of view, for round hake in ice is not more than 9 to 10 days; in the remaining months the storage life under the same conditions is up to 14 to 15 days.The difference could be due to the biological condition of hake during and after the spawning time (end of spring-beginning of summer), the shallow and temperate waters of the fishing grounds in summer, and the heavy feeding after spawning.Comparison trials between gutted and ungutted hake in ice, and between ungutted hake in ice and in chilled sea water (CSW) were also performed.The duration of rigor mortis of whole hake stored in ice, and the feasibility of quality assessment by an electronic device were also studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb00941.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    MODELING of VENTING TIME, TEMPERATURE DISTRIBUTION and STEAM CONSUMPTION DURING VENTING of RETORTS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 9 (1987), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model to predict the temperature history of the slowest heating point during venting of steam retorts is proposed. the theoretical analysis was based on a physical interpretation of the system behavior. the model was used to evaluate the influence of steam flow rate and initial temperature on venting time, steam consumption and temperature distribution in a pilot scale horizontal retort.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1987.tb00132.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Changes in Composition of Mussels due to Thermal Processing (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The time-temperature conditions required to achieve different Fo values at the slowest heating point of canned mussels were determined. The influence of the various temperature histories on the composition and sensory attributes of canned mussels in brine was studied. The changes in protein or amino acids contents were found to be similar and therefore, a choice among the different processes could not be justified by them.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10231.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Critical Heating Point for Thermal Processing of Mussels in Cans (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heating curves for different locations inside cans of mussels brine, placed in vertical, horizontal and inclined positions, were experimentally determined. Temperature profiles were fitted the response of a second order system to a step input. The location of the slowest heating point was established by comparison of the time constants. The critical heating point was found to be on the axis at one eighth the height of the cans when they were in a vertical position.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13809.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Shelf Life of Brine Refrigerated Anchovies (Engraulis anchoita) for Canning (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The possibility of keeping anchovies in brine at 0°C was studied. The storage life of anchovies under these conditions was about 85 hr. The concentration of brine seems to have little effect on the quality loss at the concentrations used in this study. An acceptability level for the raw material basedon sensory attributes cannot be established with any degree of accuracy since the latter deteriorate slowly. Thiobarbituric acid number increased slightly over the initial value throughout this study. Total volatile base increased abruptly after 85 hr of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13701.x
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    Paper (German National Licenses)
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