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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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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.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Trimethylamine; Texture; Organoleptic property; Fish; Whiting; Colour; Freezing
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