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

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dc.contributor.authorJadhav, M. G.
dc.contributor.authorMagar, N. G.
dc.date.accessioned2022-03-15T07:14:15Z
dc.date.available2022-03-15T07:14:15Z
dc.date.issued1970
dc.description.abstractOrganoleptic 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.en_US
dc.identifier.citationFishery Technology 7(2):146-149en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5917
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectPreservation Of Fishen_US
dc.subjectFreezing And Glazingen_US
dc.subjectYellow Discolourationen_US
dc.subjectAllied Organoleptic Changesen_US
dc.subjectProlonged Storageen_US
dc.subjectStromateus cinereusen_US
dc.titlePreservation 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 Storageen_US
dc.typeArticleen_US
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