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Freshness of deep frozen mackerel and croaker during long-term storage
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NETL
NSTL
Taylor & Francis
The effects of long-term deep freezing and standard storage temperatures on mackerel and croaker qualities were evaluated. Fishes were packed in air-containing packages and stored at -60 degrees C, -50 degrees C, and -18 degrees C for six months. Drip losses of the thawed deep-frozen fishes (-60 degrees C) were lowest throughout the storage period (p< .05), whereas the WHC values were the highest (p<.05), and TBARS and TVBN levels were the lowest (p< .05). Consequently, these fishes were regarded as fresher than those stored at -50 degrees C and -18 degrees C, making this temperature desirable for maintaining mackerel and croaker quality during long-term storge.
NETL
NSTL
Taylor & Francis
