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1H-NMR INVESTIGATIONS OF THE FREEZE TEXTURIZATION OF FISH MEAT.

Author(s) : BEIER C.

Summary

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.

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