Technological aspects of preservation and processing of edible shell fishes. V - cold storage in mussels (Mytilusedulis) and flam (Villorta sp.)

Abstract

The changes in chemical, bacteriological and organoleptic qaulities of mussels and clams during freezing and subsequent frozen storage have been studied in relation to the holding time in ice prior to freezing and the shelf-lift of the product is determined,