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EXTENDING THE SHELF LIFE OF FROZEN ARGENTINE HAKE
Author(s) -
LICCIARDELLO J. J.,
RAVESI E. M.,
ALLSUP M. G.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06544.x
Subject(s) - flavor , food science , chemistry , fish fillet , shelf life , hake , fillet (mechanics) , fish <actinopterygii> , fish products , fishery , biology , materials science , composite material
The development of oxidative rancidity in partially‐cooked, breaded fish sticks (Argentine hake) during storage at ‐18°C was greatest in samples prepared from normally skinned fillets, intermediate in samples made from fillets that had been either deep‐skinned (saberized) or treated with sodium erythorbate, and least in samples which received both treatments. The relative effect of these various treatments was similar in the frozen product stored as raw fillet blocks; however, the rate of flavor deterioration was less when stored in raw block form compared to fish sticks.