ShareEFFECT OF FROZEN STORAGE TEMPERATURE ON FREE AND BOUND FORMALDEHYDE CONTENT OF COD (GADUS MORHUA)FILLETS.
Author(s) : LEBLANC E. L., LEBLANC R. J.
Type of article: Article
Summary
ANALYSIS OF THE VARIATIONS IN FORMALDEHYDE AND DIMETHYLAMINE CONTENTS OF COD FLESH STORED FOR 90 DAYS AT TEMPERATURES RANGING FROM 261 AND 243 K (-12 AND -30 DEG C). ANALYSIS OF THE KINETICS OF FORMALDEHYDE FORMATION AND OF ITS ROLE IN THE TEXTURAL DETERIORATION OF COD FLESH. COMPARISON OF THE PERFORMANCES OF COLORIMETRY AND OF AN ENZYMATIC TECHNIQUE FOR FORMALDEHYDE TITRATION. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-241127.
Details
- Original title: EFFECT OF FROZEN STORAGE TEMPERATURE ON FREE AND BOUND FORMALDEHYDE CONTENT OF COD (GADUS MORHUA)FILLETS.
- Record ID : 1989-1452
- Languages: English
- Source: J. Food Process. Preserv. - vol. 12 - n. 2
- Publication date: 1988
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Indexing
- Themes: Fish and fish product
- Keywords: Formaldehyde; Measurement; Deterioration; Fish; Cod; Fillet; Freezing; Dimethylamine
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