Thesis-1986-RebeloBraz.pdf (4.83 MB)
The effects of high sub-zero storage temperatures on the quality of frozen hake (merluccius merluccius)
thesis
posted on 2018-12-14, 11:55 authored by Nidia Rebelo BrazFrozen hake (Merluccius merluccius) is highly susceptible to
cold storage damage, and its quality may fall to unacceptably low
levels, particularly as a consequence of the development of tough
texture. This is a major problem for the fish supply industry in
Portugal, the author's home country. The present work aimed to
elucidate the mechanism of such deterioration, and was based on
the hypothesis that it is promoted by autolytic processes
occurring during frozen storage at temperatures above those
normally recommended. During distribution and retail display, the
correct storage temperatures are often disregarded and frozen
fish can be subjected to temperatures in the range of -5°C to
-15°C, often with fluctuating temperatures within that range. [Continues.]
History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Publisher
© Nidia Rebelo BrazPublisher statement
This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/Publication date
1986Notes
A Masters Thesis. Submitted in partial fulfilment of the requirements for the award of Master of Philosophy of Loughborough University.Language
- en