PRESERVATION OF FISH BY FREEZING AND GLAZING: I L KE PING QUALITY OF FISH WITH PARTICULAR REFERENCE TO YELLOW DISCOLOURATION AND OTHER ALLIED ORGANOLEPTIC CH.ANGES ON PROLONGED STORAGE

Abstract

Organoleptic observations of quick, slow and bloclc frozen,
glazed and stored fish were recorded at regular intervals. Glazing
was renewed at intervals of four weeks. Development of yellow
discolouration in the case of white pomfret was followed. Keeping
quality of glazed fish was better than unglazed frozen fish. Yellow
discolouration could be controlled by ascorbic acid for 4~ months
and by a mixture of ~odium chloride and glucose for 5t months.