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The use of sea‐water ice for storage of cod
Author(s) -
KELLY K. O.,
LITTLE W. T.
Publication year - 1968
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 - 10.1111/j.1365-2621.1968.tb01450.x
Subject(s) - environmental science , moisture , seawater , economic shortage , water ice , sea ice , oceanography , chemistry , geology , biology , linguistics , philosophy , government (linguistics) , astrobiology , organic chemistry
Summary. The use of sea‐water ice as a replacement for fresh‐water ice in ‘wet’storage of cod has been investigated for periods of up to 10 days. Quality deterioration as measured by texture, flavour, moisture, ash or soluble nitrogen contents was not significantly altered with the use of sea‐water ice. Its usefulness is suggested where there is a shortage of fresh water for ice production, particularly on board ship where the ice could be manufactured and used directly for storing fish.