Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality
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The effects of pre-freezing treatments such as time-temperature abuse, use of ice, freeze–thaw cycles, use of polyphosphate and post freezing treatments such as glazing and packaging were assessed on the microbiological and physiochemical properties of barramundi (Lates calcarifer) fillets. The results indicated that the use of sodium tripolyphosphate, constant temperature and use of ice in the form of slurry can improve the shelf life of barramundi fillets.
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Liu, Huihua; Nakagawa, K.; Chaudhary, Deeptangshu; Asakuma, Y.; Tade, Moses (2011)Freeze-dried macroporous foams were prepared from an aqueous colloidal suspension of chitosan/xanthangum/Na+-montmorillonite nanoclay (MMT). The suspension formed gel structure as a consequence of freezing, named cryogel. ...
Effects of refreezing on microbiological and physiochemical properties of Barramundi (lates calcarifer, bloch) filletsZakhariya, S.; Fotedar, Ravi; Prangnell, David (2014)The aim of this study was to investigate the effects of different numbers of freeze–thaw cycles (0, 1, 2 and 3) on barramundi (Lates calcarifer) fillets. Quality and shelf life of fillets were evaluated using the ...
The Effects of Two Forms of Ice on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) FilletsZakhariya, S.; Fotedar, Ravi; Prangnell, D. (2015)Barramundi (Lates calcarifer) fillets were subjected to two different ice forms (prefreezing treatments: slurry ice [SI] and flake ice [FI]) for 0 (before freezing) and 1h and 1, 2, 4, 8 and 16 days prior to blast freezing ...