Quality changes in frozen whole and gutted anchovies during storage at -18 degrees C
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.31, no.6, pp.527-531, 1996 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 31 Issue: 6
- Publication Date: 1996
- Doi Number: 10.1046/j.1365-2621.1996.00355.x
- Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.527-531
- Karadeniz Technical University Affiliated: Yes
Abstract
Fresh samples of whole and gutted anchovies were blast frozen at -35 degrees C and stored at -18 degrees C. The quality of the samples was examined as organoleptic, microbiological and chemical changes during the storage period. Gutting had no significant effect on the quality of the final product. Sensory quality was good for up to 90 days of storage. No increase in microbial activity was detected, but some oxidative and hydrolytic deterioration of fats were observed. The final product was still edible after 180 days.