Extra-cold storage of hake and mackerel fillets and mince
1993
Chapman, K.W. | Sagi, I. | Hwang, K.T. | Regenstein, J.M.
Extra-cold storage (-30 and -40 degrees C) of mackerel (Scomber scombrus) mince and fillets showed lower free fatty acid formation. Extra-cold storage (-30 degrees C) of white hake (Urophycis tenuis) fillets produced fish with better quality based on sensory and chemical indices. The colder the storage temperature, the less firm the hake mince and fillets. Ascorbic acid accelerated cohesiveness development of mackerel mince and fillets. Over time, the quality of the hake and mackerel decreased according to sensory and chemical indices. They became tougher and generally more cohesive.
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