The effects of spoilage on the dielectric properties of frozen fish
Abstract Using a time‐domain technique to obtain low frequency dielectric data the effects of spoilage on certain dielectric properties of frozen cod ( Gadus morhua ), haddock ( Melanogrammus aeglefinus ) and lemon sole ( Microstomus kitt ) have been measured at − 78.5°C in the frequency range 0.025...
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crwiley:10.1002/jsfa.2740341119 2024-06-02T08:06:55+00:00 The effects of spoilage on the dielectric properties of frozen fish Kent, Michael 1983 http://dx.doi.org/10.1002/jsfa.2740341119 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740341119 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740341119 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 34, issue 11, page 1289-1296 ISSN 0022-5142 1097-0010 journal-article 1983 crwiley https://doi.org/10.1002/jsfa.2740341119 2024-05-03T11:17:55Z Abstract Using a time‐domain technique to obtain low frequency dielectric data the effects of spoilage on certain dielectric properties of frozen cod ( Gadus morhua ), haddock ( Melanogrammus aeglefinus ) and lemon sole ( Microstomus kitt ) have been measured at − 78.5°C in the frequency range 0.025–10 kHz. The spoilage varied with the period of storage in ice prior to freezing. The measurements revealed a relaxation, the frequency of which in cod and haddock depended on pre‐freezing quality of the fish. The relationship is discussed between this dependence and various other parameters and the relaxation is tentatively identified as that of a Maxwell‐Wagner mechanism. Article in Journal/Newspaper Gadus morhua Wiley Online Library Journal of the Science of Food and Agriculture 34 11 1289 1296 |
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Wiley Online Library |
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language |
English |
description |
Abstract Using a time‐domain technique to obtain low frequency dielectric data the effects of spoilage on certain dielectric properties of frozen cod ( Gadus morhua ), haddock ( Melanogrammus aeglefinus ) and lemon sole ( Microstomus kitt ) have been measured at − 78.5°C in the frequency range 0.025–10 kHz. The spoilage varied with the period of storage in ice prior to freezing. The measurements revealed a relaxation, the frequency of which in cod and haddock depended on pre‐freezing quality of the fish. The relationship is discussed between this dependence and various other parameters and the relaxation is tentatively identified as that of a Maxwell‐Wagner mechanism. |
format |
Article in Journal/Newspaper |
author |
Kent, Michael |
spellingShingle |
Kent, Michael The effects of spoilage on the dielectric properties of frozen fish |
author_facet |
Kent, Michael |
author_sort |
Kent, Michael |
title |
The effects of spoilage on the dielectric properties of frozen fish |
title_short |
The effects of spoilage on the dielectric properties of frozen fish |
title_full |
The effects of spoilage on the dielectric properties of frozen fish |
title_fullStr |
The effects of spoilage on the dielectric properties of frozen fish |
title_full_unstemmed |
The effects of spoilage on the dielectric properties of frozen fish |
title_sort |
effects of spoilage on the dielectric properties of frozen fish |
publisher |
Wiley |
publishDate |
1983 |
url |
http://dx.doi.org/10.1002/jsfa.2740341119 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740341119 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740341119 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Journal of the Science of Food and Agriculture volume 34, issue 11, page 1289-1296 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.2740341119 |
container_title |
Journal of the Science of Food and Agriculture |
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34 |
container_issue |
11 |
container_start_page |
1289 |
op_container_end_page |
1296 |
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1800751920975970304 |