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DETERIORATION OF FROZEN COD AND HADDOCK MINCES.
Author(s) : LAIRD W. M., MACKIE I. M., REGENSTEIN J. M.
Summary
MINCING COD AND HADDOCK MEAT AND STORAGE AT 258 K (-15 DEG C) INCREASE THE RATE OF DIMETHYLAMINE FORMATION IN HADDOCK, COMPARED TO COD. WHEN LEMON-SOLE IS ADDED AS MINCED FILLET OR AS FRAME MINCE, IT CANNOT BE DISTINGUISHED IN STORAGE STABILITY. SENSORY DETERMINATIONS OF THE TEXTURE OF RAW FISH, OF PROTEIN EXTRACTIBILITY AND DIMETHYLAMINE WERE MADE DURING FROZEN STORAGE. NO DIFFERENCES WERE FOUND BETWEEN SPECIES.
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Pages: 1981-4
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Details
- Original title: DETERIORATION OF FROZEN COD AND HADDOCK MINCES.
- Record ID : 1983-0598
- Languages: English
- Source: Advances in the refrigerated treatment of fish.
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Texture; Organoleptic property; Protein; Fish; Plaice; Cod; Freezing; Dimethylamine
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- Date : 1985
- Languages : English
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- Author(s) : BABBITT J. K., REPPOND K. D., HARDY A.
- Date : 1987
- Languages : English
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PROCESSING AND STORAGE CHARACTERISTICS OF FROZE...
- Author(s) : YOUNG R. H., TABLEROS M. A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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POSSIBLE EFFECT OF LIPID OXIDATION INDUCED BY I...
- Author(s) : KOLODZIEJSKA I., SIKORSKI Z. E.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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Quantitative quality tests for frozen fish. Dim...
- Author(s) : KONING A. J. de, MOL T.
- Date : 1992
- Languages : English
- Source: J. Sci. Food Agric. - vol. 59 - n. 1
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