The Effects of Two Forms of Ice on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets
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 at -80C for 8 h. Fillets were then stored in a freezer at -20C for 20 days.Mi...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
Wiley-Blackwell Publishing, Inc.
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/19861 |