ShareANTIOXIDIZING ACTION OF GLUTAMINIC ACID AND GLYCERINE ON THE MUSCLE TISSUE OF COD DURING FROZEN STORAGE.
[In Polish. / En polonais.]
Author(s) : STODOLNIK L., PODSIADLO L.
Type of article: Article
Summary
GIVEN QUANTITIES OF GLUTAMINIC ACID AND GLYCERINE WERE ADDED TO BALTIC COD TISSUE WHICH WAS THEN STORED AT 253 AND 243 K (-20 AND -30 DEG C) FOR THREE MONTHS, AT THE END OF WHICH THE SAMPLES WERE ANALYSED TO ASSESS THE QUANTITATIVE CHANGES IN PEROXIDE AND FREE FATTY ACID AS WELL AS DRIP AND TISSUE TEXTURE.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1985-2020
- Languages: Polish
- Source: Chlodnictwo - vol. 19 - n. 11
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Antioxidant; Organoleptic property; Fish; Peroxide; Cod; Glycerol; Freezing; Fatty acid
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