Thaw Drip in Frozen American Plaice Fillets, Its Seasonal Variation and Development During Storage
- 1 April 1968
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 25 (4) , 829-833
- https://doi.org/10.1139/f68-077
Abstract
On frozen storage the amount of thaw drip in American plaice fillets increases about 40-45% in the period between 1 week and 4 months and then remains constant at least a year. Brining, in a 20% NaCl brine, did not reduce drip significantly. Use of higher concentration of salt or poly phosphate dip is indicated, to reduce loss of food constituents, avoid messiness, and to improve yields of thawed product.This publication has 1 reference indexed in Scilit:
- Extractives of Fish Muscle. 4. Seasonal Variations of Fat, Water-Solubles, Protein, and Water in Cod (Gadus morhua L.) FilletsJournal of the Fisheries Research Board of Canada, 1964