ShareBasic chemical characteristics of fresh, non-packed and vacuum-packed sheep-tail and tail-fat stored frozen for different periods.
Author(s) : UNSAL M., GOKALP H. Y., NAS S.
Type of article: Article
Summary
Determination of water, lipids, and nitrogen content, rancidity index, point of fusion, iodine index, and saponification of these fatty substances stored for 60 days at -18 deg C. Includes an evaluation of their length of storage as a function of the type of packaging used. The vacuum-packaged samples were able to be stored for 45 days at -18 deg C.
Details
- Original title: Basic chemical characteristics of fresh, non-packed and vacuum-packed sheep-tail and tail-fat stored frozen for different periods.
- Record ID : 1995-3664
- Languages: English
- Source: Meat Sci. - vol. 39 - n. 2
- Publication date: 1995
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Chemical composition; Lipid; Vacuum; Meat; Sheep; Cold storage; Packaging; Freezing; Storage life
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- Date : 1992
- Languages : English
- Source: J. Food Process. Preserv. - vol. 16 - n. 3
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- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 28 - n. 4
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- Date : 1999
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- Source: Fleischwirtschaft - vol. 79 - n. 12
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FATTY ACIDS OF NEUTRAL AND PHOSPHOLIPIDS, RANCI...
- Author(s) : GOKALP H. Y.
- Date : 1983
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Effect of unidirectional freezing on lipid chan...
- Author(s) : KOLAKOWSKA A., KOLAKOWSKI E., SZCZYGIELSKI M.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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