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Quality changes in frozen whole and gutted anchovies during storage at −18°C
Author(s) -
Karaçam Hikmet,
Boran Muhammet
Publication year - 1996
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1996.00355.x
Subject(s) - organoleptic , food science , chemistry
Fresh samples of whole and gutted anchovies were blast frozen at −35°C and stored at −18°C. The quality of the samples was examined as organoleptic, microbiological and chemical changes during the storage period. Gutting had no significant effect on the quality of the final product. Sensory quality was good for up to 90 days of storage. No increase in microbial activity was detected, but some oxidative and hydrolytic deterioration of fats were observed. The final product was still edible after 180 days.

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