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EFFECTS OF SMOKING ON PROTEIN QUALITY OF ATLANTIC MACKEREL (Scomber scombrus)

✍ Scribed by A.K.M. AMINULLAH BHUIYAN; R.G. ACKMAN; S.P. LALL

Book ID: 111339762
Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 642 KB
Volume: 10
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.1986.tb00011.x

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## Abstract Whole mackerel (__Scomber scombrus__) were frozen using a horizontal plate freezer, wrapped in plastic bags and frozen stored at ‐ 20°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