Effect of chilled sea water storage of oil sardine (Sardinella longiceps) on quality changes during frozen storage
The 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.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1987
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| Subjects: | Fisheries, fish handling, storage life, storage conditions, Sardinella longiceps, |
| Online Access: | http://hdl.handle.net/1834/33992 |
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