Browsing Atlantic Technological University (Galway-Mayo) by Author "Ui Mhuircheartaigh, Mary"
Now showing items 1-2 of 2
-
Effect of Freeze-chill Technology and Modified Packaging on the Quality of Whiting (Merlangius merlcmgus), Mackerel (Scomber scombrus) and Salmon (Salmo salar) Portions
Fagan, John (Galway-Mayo Institute of Technology, 2003)Freeze-chilling involves freezing and frozen storage followed by thawing and chilled storage. It offers logistic benefits for fish packers as it enables packaged fillets to be held frozen and then released into the chill ... -
Nutritional composition, quality and spoilage capacity of orange roughy (Hoplostethus atlanticus) from the North East Atlantic
Mahady, Maureen (Galway-Mayo Institute of Technology, 2008)The nutritional composition o f orange roughy (collected from the Northeast Atlantic near the Rockall Trough) was studied on a seasonal basis. In addition samples were aged and stability assessed. Protein levels (16.68-16.21% ...