Share

EFFECT OF FROZEN STORAGE TEMPERATURES: 261 AND 255 K (-12 AND -18 DEG C) ON STABILITY OF MINCED HAKE MUSCLE.

[In Spanish. / En espagnol.]

Author(s) : TEJADA M., CARECHE M.

Type of article: Article

Summary

THE EFFECT OF 261 AND 255 K TEMPERATURES ON STABILITY OF VACUUM-PACKED MINCED HAKE MUSCLE WAS STUDIED. THE FORMATION OF FORMALDEHYDE WAS RELATED TO VARIATIONS IN PROTEIN SOLUBILITY, APPARENT VISCOSITY, EMULSIFYING CAPACITY AND THIOBARBITURIC ACID (TBA), ALONG WITH THE STORAGE PERIOD (160 DAYS). THE EFFECT OF THE HIGHER TEMPERATURE WAS MOST APPARENT AS A DECREASE IN VISCOSITY ; ITS EFFECT ON THE OTHER PARAMETERS WAS LESS NOTICEABLE. AT BOTH TEMPERATURES THE DECREASE IN PROTEIN SOLUBILITY AND EMULSIFYING CAPACITY CORRELATED VERY HIGHLY WITH THE INCREASE IN DIMETHYLAMINE. TBA LEVELS WERE THE OPPOSITE OF THOSE EXPECTED FOR EACH TEMPERATURE.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1988-2363
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 28 - n. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing