Citation
Ismail Abdullah M., . and Latifah Ismail W., . Keeping quality of chilled and frozen cockles. pp. 96-102. ISSN 1505-5337
Abstract
Cockles (Anadara granosa) were stored live in perforated polyethylene bags at 10 degrees C. It was found possible to increase the time cockles remain alive out of water with acceptable meat quality from 4 days at ambient temperatures to over two weeks at 10 degrees C. Evaluation of odour texture flavour and general acceptability was based on cockle meat after immersion in boiling water. The shelf-life of blanched frozen and glazed cockle meats was about 11 months at -30 degrees C. During the storage period moisture content decreased and thiobarbituric acid (TBA) values increased. Protein solubility in 5 percent NaCl fluctuated during storage but the texture and overall taste changed little.
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Abstract
Cockles (Anadara granosa) were stored live in perforated polyethylene bags at 10 degrees C. It was found possible to increase the time cockles remain alive out of water with acceptable meat quality from 4 days at ambient temperatures to over two weeks at 10 degrees C. Evaluation of odour texture flavour and general acceptability was based on cockle meat after immersion in boiling water. The shelf-life of blanched frozen and glazed cockle meats was about 11 months at -30 degrees C. During the storage period moisture content decreased and thiobarbituric acid (TBA) values increased. Protein solubility in 5 percent NaCl fluctuated during storage but the texture and overall taste changed little.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 6 graphs; 4 tables; 12 ref. Summary (En) |
| AGROVOC Term: | BERBERECHO |
| AGROVOC Term: | ANADARA |
| AGROVOC Term: | OLOR |
| AGROVOC Term: | TEXTURA DE LA CARNE/ AROMA |
| AGROVOC Term: | CONTENIDO DE HUMEDAD |
| AGROVOC Term: | MANIPULACION |
| AGROVOC Term: | APTITUD PARA LA CONSERVACION |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:56 |
| URI: | http://webagris.upm.edu.my/id/eprint/20327 |
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