ShareBIOCHEMICAL CHANGES OF FISH FINGERS HELD IN FROZEN STORAGE.
Author(s) : RAVINDRANATHAN NAIR P., THANKAMMA R., GOPAKUMAR K.
Type of article: Article
Summary
THE CHARACTERISTICS OF FROZEN BREAM AND MACKEREL FINGERS WERE STUDIED DURING SIX MONTH STORAGE AT 255 K (-18 DEG C). THE LIPID CONTENT OF MEAT AFFECTS PEROXIDE AND THIOBARBITURIC ACID INDICES AND FREE FATTY ACID CONTENTS. THE ADDITION OF MONOSODIUM GLUTAMATE IMPROVES THE FLAVOUR OF FISH FINGERS. (Bull. bibliogr. CDIUPA, FR., 16, N.9, 1982/09, 28, 170736.
Details
- Original title: BIOCHEMICAL CHANGES OF FISH FINGERS HELD IN FROZEN STORAGE.
- Record ID : 1983-1421
- Languages: English
- Source: Fish. Technol. - vol. 19 - n. 1
- Publication date: 1982
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