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    Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality

    228636_Younus Zakhariya 2015.pdf (13.28Mb)
    Access Status
    Open access
    Authors
    Younus Zakhariya, Sona
    Date
    2014
    Supervisor
    Dr Ravi Fotedar
    Dr Bruce Phillips
    Type
    Thesis
    Award
    PhD
    
    Metadata
    Show full item record
    School
    Department of Agriculture and Environment School of Science
    URI
    http://hdl.handle.net/20.500.11937/1653
    Collection
    • Curtin Theses
    Abstract

    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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