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
