A Note on the Effect of Long-Term Frozen Storage on Some Quality Parameters of Silver Smelt (Argentinus silus)
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|Title:||A Note on the Effect of Long-Term Frozen Storage on Some Quality Parameters of Silver Smelt (Argentinus silus)||Authors:||Gormley, T. R. (Thomas Ronan)
|Permanent link:||http://hdl.handle.net/10197/6953||Date:||1993||Abstract:||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.||Type of material:||Journal Article||Publisher:||Teagasc||Journal:||Irish Journal of Agricultural and Food Research||Volume:||32||Start page:||201||End page:||204||Keywords:||Freezing; Quality evaluation; Silver smelt (Argentinus silus)||Language:||en||Status of Item:||Peer reviewed||metadata.dc.date.available:||2015-09-08T16:06:41Z|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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