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EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL

✍ Scribed by J. DENG; R. T. TOLEDO; D. A. LILLARD

Book ID
108800547
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
607 KB
Volume
39
Category
Article
ISSN
0022-1147

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## Abstract Whole mackerel (__Scomber scombrus__) were frozen using a horizontal plate freezer, wrapped in plastic bags and frozen stored at ‐ 20Β°C. At suitable intervals (11, 22 and 33 weeks) the fish were removed from the cold store and subsequently hot smoked (in gutted from) using an AFOS‐Torry