ShareBIOCHEMICAL AND SENSORY CHANGES IN CRAWFISH DURING LONG-TERM FROZEN STORAGE.
Author(s) : AMR A.
Type of article: Periodical article
Summary
RAW OR BLANCHED CRAWFISH AND CRAWFISH MEAT WERE PLACED IN PLASTIC TANKS OR IN POLYETHYLENE BAGS, FROZEN, THEN STORED AT 255 K (-18 DEG C) FOR 18 MONTHS. THIOBARBITURIC ACID AND FREE FATTY ACID VALUES WERE DETERMINED. EVALUATION OF CHANGES IN THE SOLUBILITY OF PROTEINS, PH AND TEXTURE OF FROZEN CRAWFISH MEAT. (Bull. bibliogr. CDIUPA, FR., 16, N.5, 10682/05, 19, 168410).
Details
- Original title: BIOCHEMICAL AND SENSORY CHANGES IN CRAWFISH DURING LONG-TERM FROZEN STORAGE.
- Record ID : 1983-1040
- Languages: English
- Source: Diss. Abstr. int. - n. 8117614
- Publication date: 1981
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Indexing
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THE EFFECT OF ULTRA LOW TEMPERATURE STORAGE ON ...
- Author(s) : POST B. J., WESSELS J. P. H.
- Date : 1982
- Languages : English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 36
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THE EFFECT OF STARVING ON THE QUALITY OF RAW WH...
- Author(s) : WYK H. J. van
- Date : 1983
- Languages : English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 37
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EFFECTS ON QUALITY ATTRIBUTES OF HOLDING ROCK L...
- Author(s) : BREMNER H. A., VEITH G.
- Date : 1980/05
- Languages : English
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PARTIAL CHARACTERIZATION OF MUSCLE COLLAGENS FR...
- Author(s) : KIMURA S., TANAKA H.
- Date : 1986
- Languages : English
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PRELIMINARY REPORT ON ROCK LOBSTER COOKING AND ...
- Author(s) : SIMMONDS C. K.
- Date : 1982
- Languages : English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 36
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