A Note on the Effect of Long-Term Frozen Storage on Some Quality Parameters of Silver Smelt (Argentinus silus)
08T16:06:41Z September 2015
Samples of silver smelt, as fillets from frozen fish, as block-frozen fillet and as block-frozen mince, were thawed and tested for toughness (by shearing) and water-binding capacity after storage at -28C for 150, 235 and 374 days; cryoprotectants were not used. Shear values fell over the storage period for fillets from frozen fish but remained relatively constant for the other two types of frozen material. Block-frozen fillets had the highest shear values. The water-binding capacities were lowest for block-frozen mince and decreased steadily over the three test dates for the three types of material.
Commission of the European Communities
Type of Material
Irish Journal of Agricultural and Food Research
Status of Item
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