Storage characteristics of orange roughy held in ice

Contributor(s): Scott, D.N. (DSIR, Division of Horticulture and Processing. Auckland) | Fletcher, G.C. (DSIR, Division of Horticulture and Processing. Auckland) | Hogg, M.G. (DSIR, Division of Horticulture and Processing. Auckland) | Ryder, J.M. (DSIR, Division of Horticulture and Processing. Auckland) | Summers, G. (DSIR, Division of Horticulture and Processing. Auckland) | Seelye, R.J. (DSIR, Division of Horticulture and Processing. Auckland).
Material type: materialTypeLabelBookSeries: Fish processing bulletin ; no. 3.Publisher: Auckland : DSIR, 1984Description: 27 p.ISSN: 0112-4633.Subject(s): HOPLOSTETHUS ATLANTICUS | ORANGE ROUGHY | STORAGE | FISH PROCESSING | ORGANOLEPTICS | FOOD QUALITY TESTING | STORAGE LIFE | TRACHICHTHYIDAE
Incomplete contents:
In this report of work on orange roughy, sensory profiling and chemical and microbiological analyses were used to compare the storage in ice of whole orange roughy with headed and gutted orange roughy. Results have been compared with those of an earlier trial. Profiles of sensory characteristics have been prepared from the data on a frozen reference sample. Recommendations are made regarding the keeping quality of orange roughy stored in ice. (auths)
In: Fish processing bulletin
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JOURNAL JOURNAL WELLINGTON
STACK
STACK NO. 3 1984 1 Available J013835

33 refs; 11 figs; 6 tables; appendices

In this report of work on orange roughy, sensory profiling and chemical and microbiological analyses were used to compare the storage in ice of whole orange roughy with headed and gutted orange roughy. Results have been compared with those of an earlier trial. Profiles of sensory characteristics have been prepared from the data on a frozen reference sample. Recommendations are made regarding the keeping quality of orange roughy stored in ice. (auths)

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