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| Field | Value |
| Title | Freezing characteristics of tropical fishes I. indian oil sardine |
| Names |
Shenoy, A.V.
Pillai, V.K. |
| Date Issued | 1971 (iso8601) |
| Abstract | The influence of different prefeezing ice storage periods on the biochemical and organaleptic qualities on Indian oil sardines (sardinella longiceps) in the individual quick frozen (IQF) and block frozen (BF) forms and frozen storage at temperatures of 12 degree C and 23 degree C was studied. The shelf life of the sardines varied between 24 and 2 weeks for samples iced for 0 to 5 days prior to freezing. The deterioration in quality was accomplished by considerable increase in the peroxide value (PV) and free fatty acid (FFA) content and decrease in salt extractability of the proteins. These changes were more rapid at 12 degree C than at 23 degree C. BF sardines appeared to be better than IQF samples with respect to the biochemical changes although the differences in overall organoleptic quality were not significant. |
| Genre | Article |
| Topic | Freezing characteristics |
| Identifier | Fishery Technology 1971: 8(1), 37-41 |