ShareA SIMPLE METHOD FOR EVALUATING TEXTURAL CHANGES OF FROZEN FISH MINCES.
Author(s) : KNORR D., REGENSTEIN J. M.
Type of article: Article
Summary
FRACTURE FORCE DETERMINATIONS DURING FROZEN STORAGE OF RED HAKE (UROPHYCIS CHUSS) MINCES INDICATED A RELATIVE COEFFICIENT OF VARIATION OF 4.7% AND A SIGNIFICANT CORRELATION BETWEEN FRACTURE FORCE DATA OF FROZEN SAMPLES AND FORCE OF COMPRESSION DATA OF THAWED SAMPLES. NO SIGNIFICANT CHANGES OF FRACTURE FORCE OF FROZEN SAMPLES HAVE BEEN OBSERVED BETWEEN 2 AND 45 DAYS OF STORAGE, BUT FRACTURE FORCE INCREASED FIVE TIMES BETWEEN 45 AND 90 DAYS OF FROZEN STORAGE.
Details
- Original title: A SIMPLE METHOD FOR EVALUATING TEXTURAL CHANGES OF FROZEN FISH MINCES.
- Record ID : 1983-2243
- Languages: English
- Publication date: 1983
- Source: Source: J. Food Sci.
vol. 48; n. 1; 1983.01-02; 292-293; 1 fig.; 1 tabl.; 13 ref. - Document available for consultation in the library of the IIR headquarters only.
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