ShareChanges during cold storage or storage in ice of the properties of alosa gizzard used as raw material in fish paste based products.
[In Japanese. / En japonais.]
Author(s) : FUKUDA K., et al.
Type of article: Article
Summary
Physico-chemical properties of this freshwater fish during storage in ice or at either -25 or -50 deg C are studied. Its gelling ability and effect on kamaboko quality are measured. The connections between calcium-ATPase myofibrillar activity and myofibril solubility of minced fish are investigated.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1992-2863
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 57 - n. 8
- Publication date: 1991
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Indexing
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- Author(s) : KIM B. Y.
- Date : 1986
- Languages : English
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- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
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- Date : 1986
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- Author(s) : AKAHANE Y.
- Date : 1985
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 10
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- Author(s) : SHABAN O.
- Date : 1985
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 11
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