Author:
Castell C. H.,MacCallum W. A.
Abstract
It was observed that a reduction in storage temperature from 2.8 °C. to − 0.3 °C. approximately doubled the keeping time for haddock and cod fillets as judged by the development of trimethylamine. This reduction of 3° in the region of the freezing point added to the keeping time of commercial fillets approximately the same number of days as a reduction of 22° (from 25 °C. to 2.8 °C.) at a higher temperature range.Somewhat similar results were obtained by reducing the storage temperature of whole, gutted codfish.
Publisher
Canadian Science Publishing
Cited by
6 articles.
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