Spoilage of Tropical Fish and Product Development: Proceedings of a Symposium Held in Conjunction with the Sixth Session of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing : Royal Melbourne Institute of Technology, Melbourne Australia, 23-26 October 1984A. Reilly Food & Agriculture Org., 1985 - 474 pages |
Table des matières
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Expressions et termes fréquents
acceptable acid Aeromonas hydrophila Alteromonas ambient temperature Amblygaster sirm analysis assessment Batch brine by-catch chemical chilled chub mackerel colour delay in icing dried dried-salted drying effect Enterobacteriaceae fat content fermented Figure fillets fish balls fish sausages fish species Fisheries fishy flavour flesh Food fresh frozen storage Glossogobius giuris gutted histamine iced storage increase isotherms K-value lipid meat mesophilic method microbiological minced fish moisture content muscle mussels Mw Mw/Mb Aw nitrogen odour oil sardine organoleptic Philippines processing protein Proteus Pseudomonas rabbit fish rancid Rastrelliger Rastrelliger kanagurta raw material rejection salt samples sardine scores sensory evaluation shark shelf Shewan significant silage slightly spoilage storage period stored in ice Table taste panel Technol Technology texture threadfin bream tilapia total bacterial count total volatile trevally trial tropical fish unwashed vacuum packed values VRBGA washed mince water activity