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Factors affecting the quality of fresh fish and its retention by chilling.

Nair, R. B. and Lahiry, N. L. (1968) Factors affecting the quality of fresh fish and its retention by chilling. Journal of Food Science and Technology (Mysore), 5 (3). 107-16, 128 ref..

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Abstract

The following topics are covered: factors affecting spoilage - fatty or non-fatty fish, when, where and how caught; spoilage bacteria and sources of contamination; the spoilage process - rigor, proteolysis, and other autolytic or bacteria-induced changes, odour formation and rancidity; freshness tests - by inspection, by determination of metabolites; effect of temp. on rigor, bacterial growth, spoilage rate; chilling methods.

Item Type: Article
Uncontrolled Keywords: REVIEWS-; Review on fish spoilage; FISH-; SPOILAGE-
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 05:51
Last Modified: 15 Mar 2010 05:51
URI: http://ir.cftri.com/id/eprint/7407

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