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A Note on the Effect of Long-Term Frozen Storage on Some Quality Parameters of Silver Smelt (Argentinus silus)
Date Issued
1993
Date Available
2015-09-08T16:06:41Z
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.
Other Sponsorship
Commission of the European Communities
Type of Material
Journal Article
Publisher
Teagasc
Journal
Irish Journal of Agricultural and Food Research
Volume
32
Start Page
201
End Page
204
Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
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