Abstract
When fish is frozen and stored at subfreezing temperatures, bacterial growth is arrested, and both enzyme and chemical actions are slowed to a rate that is commensurate with the temperature. Thus the fish is preserved, and the shelf life is extended until the retarded chemical/enzymatic reactions eventually produce undesirable quality changes in either flavor, texture, or appearance.
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© 1990 Springer Science+Business Media New York
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Licciardello, J.J. (1990). Freezing. In: Martin, R.E., Flick, G.J. (eds) The Seafood Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2041-2_13
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DOI: https://doi.org/10.1007/978-1-4615-2041-2_13
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