FT Vol.7(2)

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Preservation Of Fish By Freezing And Glazing :III.Effect Of Freezing ,Glazing And Frozen Storage On The B- Vitamins And Essential Minerals Present In The Fish Flesh.
(Society of Fisheries Technologists (India) Cochin, 1970) Jadhav, M. G.; Magar, N. G.
The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomfrets, surmai and mackerel frozen, glazed with ascorbic acid. citric acid, sodium chloride & glucose and sodium nitrite and kept under frozen storage were studied upto 6 months and results reported.
Preservation Of Fish By Freezing And Glazing: II. Keeping Quality Of Fish With Particular Reference To Yellow Discolouration And Other Allied Organoleptic Ch.Anges On Prolonged Storage
(Society of Fisheries Technologists (India) Cochin, 1970) Jadhav, M. G.; Magar, N. G.
Organoleptic observations of quick, slow and bloclc frozen, glazed and stored fish were recorded at regular intervals. Glazing was renewed at intervals of four weeks. Development of yellow discolouration in the case of white pomfret was followed. Keeping quality of glazed fish was better than unglazed frozen fish. Yellow discolouration could be controlled by ascorbic acid for 4~ months and by a mixture of ~odium chloride and glucose for 5t months.