Effect of near-cryoscopic storage temperature on chilled poultry meat shelf-life

The results of experimental studies to determine the values of cryoscopic temperatures of the following (commercial) fish species are presented: blue shark (prionace glauca), stellate stingray (amblyraja radiata), Pacific herring (clupea pallasii), Atlantic salmon (salmon) (salmo salar), pink salmon (oncorhynchus) gorbusha), West African mackerel (scomberomorus tritor), red salmon (oncorhynchus nerka), mullet (mugil cephalus), Far Eastern navaga (eleginus gracilis), muksun (coregonus muksun), sea pollock (theragra chalcogramma), white-bellied flounder (lepidopsetta bilineata), bluebore halibut (reinhardtius hippoglossoides), black sea red mullet (mullus barbatus ponticus), pike-perch (sander lucioperca), Pacific cod (gadus macrocephalus), scrub hake (hake) (merluccius bilinearis), sea bass (sebastes alutus), icefish (champsocephalus gunnari), lacedra yellowtail (seriola quinqueradiata), sardine (sardinops) (sardinops ocellatus), haddock (melanogrammus aeglefinus), pike (esox lucius), crucian carp (carassius gibelio). A wide range of values of cryoscopic temperatures of the studied objects confirms the need for their accumulation, systematization and classification. It is proposed to use the value of cryoscopic temperature as a classification factor necessary to unify and simplify the substantiation of the modes of their refrigerated storage.

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New data on cryoscopic temperatures of commercial fish species

Arkhipov

Kharenko

Semushkina

2021

IOP Conf. Ser.: Earth Environ. Sci.

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Effect of near-cryoscopic storage temperature on chilled poultry meat shelf-life

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New data on cryoscopic temperatures of commercial fish species

New data on cryoscopic temperatures of commercial fish species

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