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Houdbaarheid van ontdooide in ijs bewaarde lenfilets (Molva molva)
Vyncke, W. (1983). Houdbaarheid van ontdooide in ijs bewaarde lenfilets (Molva molva). Landbouwtijdschrift 36(5): 1543-1546
In: Landbouwtijdschrift = Revue de l'Agriculture. Ministerie van Landbouw: Brussel. ISSN 0776-2143, more
Peer reviewed article  

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Keywords
    Molva molva (Linnaeus, 1758) [WoRMS]; Marine

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Abstract
    Fillets of ling which were stored for 1 week to 12 months at -28°C and were then thawed and further kept in ice had a longer shelf life of 1-2 days (1 week freezer storage) or 2-3 days (3 to 12 months freezer storage) than the non frozen fillets. The decrease in spoilage rate was confirmed by the lower pH-values and the lower amounts of total volatile bases, trimethylamine and total volatile acids.However, deterioration in texture and colourdue tot the freezer storage itself appeared to be the limiting factor for the end quality .Toughness and the number of brown discolourations increased rather rapidly in deep frozen ling fillets.

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