Effect of Handling and Packaging on the Quality of Frozen Whitefish

Autor:	David B. Josephson, David A. Stuiber, Robert C. Lindsay
Rok vydání:	2006
Předmět:	Fishery chemistry.chemical_compound Coregonus clupeaformis biology Chemistry Food science Polyethylene biology.organism_classification Food Science
Zdroj:	Journal of Food Science. 50:1-4
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1985.tb13264.x
Popis:	Individually frozen, scaled whitefish (Coregonus clupeaformis) rapidly developed oxidative off-flavors when stored without packaging at −12°C, but both vacuum-packaging in barrier films and ice-glazing significantly suppressed the development of oxidized flavors through 24 wk of storage. Removal of scales prior to freezing significantly enhanced the development of oxidized flavors over unscaled whitefish when both were held unprotected at −12°C. Loose-packaging of individual, well-washed whitefish in closed polyethylene pouches significantly improved oxidative stability compared to those stored unprotected. However, vacuum, barrier-film packaging gave significantly better protection than polyethylene at both −12°C and −25°C through 24 wk and 72 wk, respectively.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4676c40e4913ac9f5b046bdff06bcd27 https://doi.org/10.1111/j.1365-2621.1985.tb13264.x Zobrazit plný text záznamu Plný text