Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality
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 resu...
| Main Author: | |
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| Format: | Thesis |
| Language: | English |
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Curtin University
2014
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| Online Access: | http://hdl.handle.net/20.500.11937/1653 |
| _version_ | 1848743729407459328 |
|---|---|
| author | Younus Zakhariya, Sona |
| author_facet | Younus Zakhariya, Sona |
| author_sort | Younus Zakhariya, Sona |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T05:50:12Z |
| format | Thesis |
| id | curtin-20.500.11937-1653 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T05:50:12Z |
| publishDate | 2014 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-16532017-02-20T06:37:28Z Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality Younus Zakhariya, Sona 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. 2014 Thesis http://hdl.handle.net/20.500.11937/1653 en Curtin University fulltext |
| spellingShingle | Younus Zakhariya, Sona Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality |
| title | Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality |
| title_full | Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality |
| title_fullStr | Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality |
| title_full_unstemmed | Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality |
| title_short | Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality |
| title_sort | effects of pre and post freezing treatments on barramundi (lates calcarifer, bloch) fillet quality |
| url | http://hdl.handle.net/20.500.11937/1653 |