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EFFECT OF MAILLARD REACTION PRODUCTS ON THE STABILITY OF MINCED HERRING IN FROZEN STORAGE.

Author(s) : BECKEL R.

Type of article: Article

Summary

MINCE PORTIONS CONTAINING VARIOUS CONCENTRATIONS OF MAILLARD REACTION PRODUCTS WERE STORED AT 253 K (-20 DEG C). SAMPLES WERE WITHDRAWN AT 0, 2, 5, 8, 12, 16, 20, 24 AND 28 WK OF STORAGE AND SUBJECTED TO SENSORY EVALUATION AND PEROXIDE VALUE DETERMINATION. SUBSTANTIAL OXIDATION WAS SHOWN WITH ALL MEASURING METHODS, AND NO SIGNIFICANT INHIBITORY EFFECT WAS FOUND FOR ANY MAILLARD ADDITIVE THROUGHOUT THE 28-WK PERIOD.

Details

  • Original title: EFFECT OF MAILLARD REACTION PRODUCTS ON THE STABILITY OF MINCED HERRING IN FROZEN STORAGE.
  • Record ID : 1985-2503
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 2; 1985.03-04; 501-502; 530; 1 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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