Effects of Contact-Dehydrating Sheets On Oxidative Deterioration and Sensory Scores of Frozen Sardine

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Other Title
  • 冷凍イワシの脂質酸化と嗜好に及ぼす脱水シートの影響

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Abstract

Sardines wrapped with the contact-dehydrating sheets or the polyvinylidenechloride films were stored in a freezer (-20℃ for 4 weeks. The oxidative deterioration was slightly retarded by contact-dehydrating sheets. The sensory test of grilled sardines showed a significant preference for the dehydrating sheet-treated ones over the control.

Journal

  • 調理科学

    調理科学 27 (1), 2-6, 1994-02-20

    調理科学研究会

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