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Ability to gelling of high-nutritive fish flesh used in foodstuffs and prepared with frozen sardine.

[In Japanese. / En japonais.]

Author(s) : SAEKI H., HIRATA F., MATSUKAWA M., et al.

Type of article: Article

Summary

Sardines are chilled in ice or frozen with liquid nitrogen, prior to a 30-day storage at -30 or -80 deg C. The authors study the effects of cold-storage conditions on the gelling ability and the calcium-ATPase activity of a product made with sardine flesh. Very rapid freezing and a low storage temperature are required.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1993-0333
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 57 - n. 11
  • Publication date: 1991

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