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EFFECT OF PACKAGING ON THE SUITABILITY OF FREEZE-DRIED PACIFIC COD SURIMI FOR MAKING KAMABOKO, IN TERMS OF STORAGE.

[In Japanese. / En japonais.]

Author(s) : MATSUDA Y.

Type of article: Article

Summary

POWDER SURIMI, MADE FROM PACIFIC COD, IS PACKED UNDER VACUUM IN CANS AND IN 0.1 AND 0.03 MM THICK POLYETHYLENE BAGS, THEN STORED SIX MONTHS AT 293 K (20 C). AFTER 6 MONTHS STORAGE, SURIMI, WRAPPED IN A 0.03 MM THICK POLYETHYLENE BAG,CAN NO LONGER BE USED FOR THE MANUFACTURE OF KAMABOKO. PROTEIN SOLUBILITY DECREASES, WHATEVER THE PACKAGING MATERIAL USED. (Bull. bibliogr. CDIUPA, FR., 13, N.8, AUG. 1979, 133546.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1981-0359
  • Languages: Japanese
  • Source: Bull. jap. Soc. sci. Fish. - vol. 45 - n. 4
  • Publication date: 1979

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