Looking for help!
What causes the reddish blush on the bellies of air blast frozen sardines
(in 35 pound open metal block forms) that have been exposed to -30F for 10
to 12 hours? It seems to disappear after a few hours of still air storage or
upon thawing. Buyers judge it to be a quality defect.
Ken H.
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0369
email: <ken.hilderbrand@hmsc.orst.edu>
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