Storage Characteristics of Smoked and Frozen Seer Fish (Scomberomorus commerson) Fillets Held at - 20°C
Jump To References Section
Authors
-
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukkudi - 628 008 ,IN
K. Rathnakumar -
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukkudi - 628 008 ,INC. V. Raju
Abstract
Alterations in fish muscle proteins and their physicochemical properties take place as a result of freezing and frozen storage. Freezing, one of the best methods to preserve fish, has been used to preserve seer fish both on shore and on board fishing vessels. However, deterioration gives rise to non-desirable alterations in fish muscle, especially when stored at higher freezing temperatures and long periods.Downloads
Download data is not yet available.
Metrics
Metrics Loading ...
Downloads
Published
2005-02-01
How to Cite
Rathnakumar, K., & Raju, C. V. (2005). Storage Characteristics of Smoked and Frozen Seer Fish (<i>Scomberomorus commerson</i>) Fillets Held at - 20°C. The Indian Journal of Nutrition and Dietetics, 42(2), 63–70. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6470
Issue
Section
Original Articles
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
