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IIR documentSummary
DURING FREEZING OF FISH MINCE, A QUASI-MUSCULAR ANISOTROPIC STRUCTURE IS OBTAINED, WHICH IS DEPENDENT ON THE TYPE OF FISH. THE FACTORSDEFINING THE STRUCTURE ARE NOT KNOWN. WITH NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY, THE WATER STATE OF MINCE SAMPLES WAS ANALYZED AS A FUNCTION OF TEMPERATURE. THE RESULTS OBTAINED DURING FREEZING OF VARIOUS SAMPLES ARE DISCUSSED.
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Pages: 1990-4
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Details
- Original title: 1H-NMR INVESTIGATIONS OF THE FREEZE TEXTURIZATION OF FISH MEAT.
- Record ID : 1992-1752
- Languages: English
- Publication date: 1990/09/24
- Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
1990-4; 609-613; 1 fig.; 3 tabl.; 2 ref.; discuss. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Mince; Texture; NMR; Physical property; Fish; Freezing
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SURIMI, A BUILDING BLOCK FOR FORMULATED FOODS.
- Author(s) : HAMANN D. D.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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INFLUENCE OF FISHING SEASON AND OF CHILLED OR F...
- Author(s) : LEINOT A., CHEFTEL J. C.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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Evaluation of fish freshness by physical measur...
- Author(s) : Ifremer, FIOM, HEIA K., SIGERNES F., NILSEN H., OEHLENSCHLAGER J., SCHUBRING K., BORDERIAS J., NILSSON K., JORGENSEN B., NESVADBA P.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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CRYOPROTECTANTS IN BLUE WHITING SURIMI AND MINC...
- Author(s) : RINGDAL O.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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Thermophysical properties of different kinds of...
- Author(s) : GHRAIZI J. A., ONISTCHENKO V. P., CHEPURNENKO V. P.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
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