ShareEffect of preprocess storage in ice on the chemical characteristics of fish mince.
Author(s) : VIDYA SAGAR REDDY G., SRIKAR L. N., KHUNTIA B. K., VINAY-KUMAR N.
Type of article: Article
Summary
The frozen, stored (-18 deg C) mince, prepared from fresh fish and fish stored for 3. 5, 11 and 14 days of preprocess ice storage, was acceptable up to 148, 120, 105, and 31 days, respectively.
Details
- Original title: Effect of preprocess storage in ice on the chemical characteristics of fish mince.
- Record ID : 1996-2336
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 4
- Publication date: 1995/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Ice; Mince; Treatment; Protein; Fish; Freezing; Fresh water; Storage life
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PREPROCESSING ICE STORAGE EFFECTS ON FUNCTIONAL...
- Author(s) : REDDY G. V. S., SRIKAR L. N.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 4
View record
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Trypsin treatment to improve freeze texturizati...
- Author(s) : KOLAKOWSKI E., WIANECKI M., BORTNOWSKA G., JAROSZ R.
- Date : 1997/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 4
View record
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Protein and lipid changes in pink perch (Nemipt...
- Author(s) : VERMA J. K., SRIKAR L. N.
- Date : 1994/05
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 3
View record
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EFFECT OF RELATIVE HUMIDITY AND STORAGE TEMPERA...
- Author(s) : MATSUDA Y.
- Date : 1983
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 4
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Effects of mincing and frozen storage on functi...
- Author(s) : PASTORIZA L., SAMPEDRO G., HERRERA J. J.
- Date : 1994
- Languages : English
- Source: J. Sci. Food Agric. - vol. 66 - n. 1
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