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  • 1
    Electronic Resource
    Electronic Resource
    TIME- TEMPERATURE TOLERANCE AND PHYSICAL-CHEMICAL QUALITY TESTS FOR FROZEN RED HAKE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 5 (1982), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Frozen storage life of red hake fillet blocks was estimated by sensory evaluation to be 150 weeks at —20°F, 71 weeks at —5°F, 25 weeks at +5° F, 7.5 weeks at +10°F and 2.7 weeks at +20°F. Shelf life was limited by the development of a tough, fibrous texture and the reaction proceeded at a faster rate at temperatures above +5°F. Dimethylamine content, formaldehyde content and shear force measurement correlated very well with sensory texture score and thus, these objective tests could be useful for predicting textural quality. For product stored at temperatures above —5° F there was good correlation between extractable protein nitrogen and sensory texture score, but this correlation decreased with lower storage tempratures. Trimethylamine oxide content and pH diminished during the early phase of storage and then progressively increased during continued storage. Centrifuged drip as an objective quality test did not appear to be sufficiently sensitive or reliable for assessing textural quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1982.tb00745.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    EXTENDING THE SHELF LIFE OF FROZEN ARGENTINE HAKE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 development of oxidative rancidity in partially-cooked, breaded fish sticks (Argentine hake) during storage at -18°C was greatest in samples prepared from normally skinned fillets, intermediate in samples made from fillets that had been either deep-skinned (saberized) or treated with sodium erythorbate, and least in samples which received both treatments. The relative effect of these various treatments was similar in the frozen product stored as raw fillet blocks; however, the rate of flavor deterioration was less when stored in raw block form compared to fish sticks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06544.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Effect of Some Potentially Synergistic Treatments in Combination with 100 Krad Irradiation on the Iced Shelf Life of Cod Fillets (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: Irradiation of cod fillets with a maximum absorbed dose of 100 Krad extended iced storage life by about 9 days. Further extension of several days resulted when irradiation was combined concurrently with either 60% CO2 packaging atmosphere or sorbate additive. Packaging at low oxygen tension did not provide any additional benefit for irradiated fish. No important difference in storage life of treated fish was observed due to one vs three day postmortem age. The 100 Krad treatment extended grade B quality market life as opposed to grade A (prime quality) market life. Certain physical/chemical tests were evaluated for their efficacy in estimating spoilage. Concentrations of TMA, DMA, hypoxanthine, APC and pH at spoilage were comparable in control and air-irradiated samples, but were less in sorbate-irradiated fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14986.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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