Storage of Frozen Plaice Fillets
作者:
W. J. Dyer,
Margaret L. Morton,
期刊:
Journal of the Fisheries Board of Canada
(NRC Available online 1956)
卷期:
Volume 13,
issue 1
页码: 129-134
ISSN:0706-652X
年代: 1956
DOI:10.1139/f56-007
出版商: NRC Research Press
数据来源: NRC
摘要:
Taste panel assessments of taste, texture, and grade, and estimations of soluble actomyosin and of fat spoilage on plaice fillets after frozen storage at + 10°F. (−12 °C.) are reported. The plaice became unpalatable at 6 to 7 months as compared with 2 to 3 months for cod and about 8 months for Atlantic halibut at +10°F. Ascorbic acid was not effective in preventing lipid deterioration. A relationship between protein denaturation and the lipid content of the fish and its deterioration is suggested.
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