ShareEFFECT OF PROCESSING ON MEAT QUALITY OF CLAMS (MERETRIX CASTA).
Author(s) : MISHRA R., SRIKAR L. N.
Type of article: Article
Summary
MEAT QUALITY DURING DIFFERENT STAGES OF PROCESSING VIZ DEPURATION, SHUCKING, BLANCHING AND FREEZING WAS EVALUATED IN THE CLAM. GLYCOGEN CONTENT VARIED SIGNIFICANTLY WHILE TOTAL LIPID DID NOT VARY DURING ALL THE STAGES OF PROCESSING. WATER SOLUBLE PROTEIN AND SALT SOLUBLE PROTEIN CONTENTS OF THE MEAT DECREASED SIGNIFICANTLY DURING SHUCKING AND BLANCHING RESPECTIVELY. PEROXIDE VALUE AND ALPHA-AMINO NITROGEN DURING SHUCKING AND TOTAL VOLATILE BASE NITROGEN DURING BLANCHING INCREASED SIGNIFICANTLY.
Details
- Original title: EFFECT OF PROCESSING ON MEAT QUALITY OF CLAMS (MERETRIX CASTA).
- Record ID : 1991-1240
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 4
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
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- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 4
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