Effect of brine- and plate-freezing at sea on chemical, physical, and organoleptic properties of three species of fish.
The effect of brine- and plate-freezing and length of subsequent frozen storage upon flesh pH, thaw drip, color, flavor, TBA (2-thiobarbituric acid) values, and long chain free fatty acids of Pacific halibut, Chinook and Coho salmon was determined. The effect of freezing method upon sodium, potassiu...
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
University of British Columbia
2011
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/2429/34124 |