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Frozen storage behaviour of squid (Loligo vulgaris)

AuthorsMoral, Antonio; Tejada Yábar, Margarita ; Borderías, A. Javier
Issue Date1983
CitationInternational Journal of Refrigeration 6: 54- 57 (1983)
AbstractSamples of squid were subjected to five different methods of preparation and were then kept at -20°C for 408 days. The texture, as measured by sensory, instrumental and chemical methods, was maintained for all samples and no rancid flavour or odour was found. No melanosis was detected, but if thawed material was held at a chill temperature for three days melanosis then appeared in all batches which were not skinned. © 1983.
Identifiersdoi: 10.1016/0140-7007(83)90034-8
issn: 0140-7007
Appears in Collections:(IF) Artículos
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