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STABILITY OF FROZEN TROUT I. TREATED AND UNTREATED MINCES STORED AT ‐12, ‐18, and ‐24 °C
Author(s) -
MORAL A.,
TEJADA M.,
BORDERÍAS A. J.
Publication year - 1986
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1986.tb00087.x
Subject(s) - trout , sorbitol , food science , chemistry , fish <actinopterygii> , fishery , biology
Minced trout, either untreated or treated with additives (3% sorbitol + 0.5% MSG + 0.02% BHA + BHT (fat content)), was found to be acceptable over one year's storage at either −12, −18, or −24°C. The treated samples maintained optimum quality levels over the entire period at each of the storage temperatures tested. Quality was assessed by both objective and subjective methods.