Add to ORKGThe shelf-life of frozen oil sardine (Sardinella longiceps) can be improved by preserving the fish immediately after catch in chilled sea water before freezing. Delayed icing caused considerable deterioration in quality and reduced frozen shelf-life. Oil sardine preserved in chilled sea water were found to be suitable for freezing up to 5 days whereas iced samples could be frozen only up to 2 days
The slurry ice technology has shown wide advantages when employed as a chilling method for marine sp...
We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid q...
Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled...
The influence of different pre-freezing ice storage periods on the biochemical and organoleptic qual...
Oil sardines in prime condition were subjected to onboard chilling. Two lots were chilled in CSW (sa...
This paper reports on the relationship between the seasonal variations in the oil content of the Ind...
Oil sardines in prime condition were chilled on board. Two lots were chilled in CSW (samples C & CI)...
Storage characteristics of oil sardine (Sardinella longiceps), mackerel (Rastrelliger kanagurta) and...
Frozen storage characteristics and shelflife vary considerably among species as well as within the s...
The problem of hydrolysis of lipids and consequent accumulation of free fatty acids and development ...
Not AvailableIn the present study, quality changes of Indian oil sardine (Sardinella longiceps) stor...
Effects of dips in 10 and 50 ppm Chlortetracycline solution on the storage-life of sardines in ice h...
The effect of brine- and plate-freezing and length of subsequent frozen storage upon flesh pH, thaw ...
Skin-on fillets of spotted seer were frozen individually with different pre-freezing ice storage per...
The aim of the study presented here was to find out the effects of storage at -30 degrees C on fatty...
The slurry ice technology has shown wide advantages when employed as a chilling method for marine sp...
We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid q...
Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled...
The influence of different pre-freezing ice storage periods on the biochemical and organoleptic qual...
Oil sardines in prime condition were subjected to onboard chilling. Two lots were chilled in CSW (sa...
This paper reports on the relationship between the seasonal variations in the oil content of the Ind...
Oil sardines in prime condition were chilled on board. Two lots were chilled in CSW (samples C & CI)...
Storage characteristics of oil sardine (Sardinella longiceps), mackerel (Rastrelliger kanagurta) and...
Frozen storage characteristics and shelflife vary considerably among species as well as within the s...
The problem of hydrolysis of lipids and consequent accumulation of free fatty acids and development ...
Not AvailableIn the present study, quality changes of Indian oil sardine (Sardinella longiceps) stor...
Effects of dips in 10 and 50 ppm Chlortetracycline solution on the storage-life of sardines in ice h...
The effect of brine- and plate-freezing and length of subsequent frozen storage upon flesh pH, thaw ...
Skin-on fillets of spotted seer were frozen individually with different pre-freezing ice storage per...
The aim of the study presented here was to find out the effects of storage at -30 degrees C on fatty...
The slurry ice technology has shown wide advantages when employed as a chilling method for marine sp...
We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid q...
Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled...