ShareEffect of blanching on frozen storage of prawns: physico-chemical and functional properties.
Author(s) : SHAMASUNDER B. A., PRAKASH V.
Type of article: Article
Summary
Effects of blanching on water loss of frozen prawn, protein composition and dissociation were assessed. Blanching produced a significant decrease in functional properties (foaming and emulsifying capacity, water and lipid binding capacity) of prawn proteins.
Details
- Original title: Effect of blanching on frozen storage of prawns: physico-chemical and functional properties.
- Record ID : 1994-3634
- Languages: English
- Source: J. agric. Food Chem. - vol. 42 - n. 1
- Publication date: 1994
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Indexing
- Themes: Fish and fish product
- Keywords: Shrimp; Lipid; Blanching; Protein; Weight loss; Crustacea; Freezing; Bound water
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- Author(s) : SHAMASUNDER B. A., PRAKASH V.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 42 - n. 1
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- Author(s) : WILLIAMS S. K.
- Date : 1981/09
- Languages : English
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Effect of sodium acetate on physico-chemical pr...
- Author(s) : SHAMASUNDER B. A., PRAKASH V.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 42 - n. 1
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Edible coatings on frozen king salmon: effect o...
- Author(s) : STUCHELL Y. M., KROCHTA J. M.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
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WATER IMBIBITION AND THAWING LOSSES FROM FROZEN...
- Author(s) : MATHEN C., THOMAS F.
- Date : 1987
- Languages : English
- Source: Fish. Technol. - vol. 24 - n. 1
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