The effects of high sub-zero storage temperatures on the quality of frozen hake (merluccius merluccius)
Nidia Rebelo Braz
2134/36423
https://repository.lboro.ac.uk/articles/thesis/The_effects_of_high_sub-zero_storage_temperatures_on_the_quality_of_frozen_hake_merluccius_merluccius_/9237383
Frozen hake (Merluccius merluccius) is highly susceptible to
cold storage damage, and its quality may fall to unacceptably low
levels, particularly as a consequence of the development of tough
texture. This is a major problem for the fish supply industry in
Portugal, the author's home country. The present work aimed to
elucidate the mechanism of such deterioration, and was based on
the hypothesis that it is promoted by autolytic processes
occurring during frozen storage at temperatures above those
normally recommended. During distribution and retail display, the
correct storage temperatures are often disregarded and frozen
fish can be subjected to temperatures in the range of -5°C to
-15°C, often with fluctuating temperatures within that range. [Continues.]
2018-12-14 11:55:31
untagged
Chemical Engineering not elsewhere classified