Technological investigations into Cape hake: I. Chilling at sea for freezing ashore
- 28 June 1974
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 9 (2) , 223-233
- https://doi.org/10.1111/j.1365-2621.1974.tb01766.x
Abstract
Summary: Cape hake were treated in a variety of ways before stowage in ice or refrigerated sea water at sea and before handling and freezing ashore. The adverse effects on colour and gaping of delays before chilling, of holding ungutted and of storage before freezing are described. The qualities of a selection of end products –fillets cut from wet fish, fillets cut from thawed fish, thawed fillets, steaks– have been assessed and compared.Keywords
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