Storage Characteristics of Smoked and Frozen Seer Fish (Scomberomorus commerson) Fillets Held at - 20°C
AbstractAlterations in fish muscle proteins and their physicochemical properties take place as a result of freezing and frozen storage. Freezing, one of the best methods to preserve fish, has been used to preserve seer fish both on shore and on board fishing vessels. However, deterioration gives rise to non-desirable alterations in fish muscle, especially when stored at higher freezing temperatures and long periods.
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How to Cite
Rathnakumar, K., & Raju, C. V. (2005). Storage Characteristics of Smoked and Frozen Seer Fish (<i>Scomberomorus commerson</i>) Fillets Held at - 20°C. The Indian Journal of Nutrition and Dietetics, 42(2), 63–70. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6470
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