Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality

@article{Huidobro2001SlaughteringOG,
  title={Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality},
  author={Almudena Huidobro and Rog{\'e}rio Mendes and Maria Leonor Nunes},
  journal={European Food Research and Technology},
  year={2001},
  volume={213},
  pages={267-272}
}
Liquid ice or binary ice is a new food chilling technique that requires less time to chill products and acts more uniformly than other types of ice. The practical advantage of binary ice is its pumpability. Moreover, on account of the microscopic size of the ice crystals, the main benefit of binary ice is its ability for rapid chilling of fish and to provide lower fish temperature, which in turn slows down both enzymatic and bacterial spoilage activity and hence maintains the fish in better… CONTINUE READING

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