Share

Bacterial and autolytic changes in water retention and adenosine nucleotides of cod mince.

Author(s) : MUYONGA J. H., REGENSTEIN J. M.

Type of article: Article

Summary

Water uptake ability, expressible moisture, hypoxanthine, and inosine were monitored in cod mince stored at 0, -2, -3 deg C,with or without bacterial inactivation using sodium-oxygen-chlorine. Hypoxanthine and inosine increased in all samples during the first -10 days. Bacterial inactivation reduced hypoxanthine and inosine build up. Beyond day 10, hypoxanthine and inosine decreased in all samples. The decrease was slower in samples in which bacteria had been inactivated. Bacterial inactivation deterred water uptake ability increases and expressible moisture decrease.

Details

  • Original title: Bacterial and autolytic changes in water retention and adenosine nucleotides of cod mince.
  • Record ID : 1999-1021
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 6
  • Publication date: 1997/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (5)
See the source

Indexing