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CHANGES IN FREE AND BOUND LIPID CONTENT AND THEIR CONSEQUENCES ON THE CONSISTENCY OF COD MUSCLE TISSUE DURING FROZEN STORAGE.

[In Polish. / En polonais.]

Author(s) : STODOLNIK L., KNASIAK M.

Type of article: Article

Summary

QUALITATIVE AND QUANTITATIVE CHANGES IN FREE AND BOUND LIPIDS IN GROUND COD MUSCLE TISSUE WITH ADDITION OF GLYCERINE, TRISODIUM ORTHOPHOSPHATE AND FORMALDEHYDE AND CONSEQUENCES ON THE CONSISTENCY OF THE MINCE DURING STORAGE AT 253 K (-20 DEG C). GLYCERINE CAUSES A BREAKDOWN OF THE STRUCTURAL COMPONENTS OF CELL MEMBRANES AND A SLACKENING IN THE FORMATION OF LIPIDO-PROTEIN COMPLEXES DURING FROZEN STORAGE.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1985-2504
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 38 - n. 12
  • Publication date: 1984/12
  • Document available for consultation in the library of the IIR headquarters only.

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