Quality changes in frozen whole and gutted anchovies during storage at -18 degrees C

被引：30

作者：

Karacam, H

Boran, M

机构：

[1] Karadeniz Technical University, Faculty of Marine Sciences, Trabzon

[2] Karadeniz Teknik Universitesi Deniz, Bilimleri Fakültesi, 61530 Çamburnu, Trabzon

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1996年 / 31卷 / 06期

关键词：

fat deterioration; free fatty acids; peroxide value; shelf-life; TEA;

D O I：

10.1046/j.1365-2621.1996.00355.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fresh samples of whole and gutted anchovies were blast frozen at -35 degrees C and stored at -18 degrees 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.

引用

页码：527 / 531

页数：5

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