IIR document

EFFECT OF DIFFERENT PROCESSING PROCEDURES ON THE QUALITY OF BLUE WHITING MINCE.

Author(s) : NUNES M. L.

Summary

THE AUTHOR PRESENTS RESULTS OBTAINED WITH MINCED BLUE WHITING AFTER 3 MONTH FROZEN STRAGE. THE PRESENCE OF BELLY WALLS NEGATIVELY AFFECT THE COLOUR OF THE MINCE. THE WASHING OF THE MINCE HAS A VERY SIGNIFICANT EFFECT ON IMPROVING COLOUR AND QUALITY IN GENERAL AS THERE IS A HEAVY LEACHING OUT OF SOME COMPONENTS, NOTABLY TRIMETHYLAMINE OXIDE AND MALONIC ALDEHYDE WHICH ARE RESPONSIBLE FOR THE CHANGE IN THE TEXTURE OF THE FLESH.

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Pages: 540-544

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Details

  • Original title: EFFECT OF DIFFERENT PROCESSING PROCEDURES ON THE QUALITY OF BLUE WHITING MINCE.
  • Record ID : 1988-2361
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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