ShareEffect of sodium acetate on frozen storage of prawns (Metapenaeus dobsoni): functional properties of proteins.
Author(s) : SHAMASUNDER B. A., PRAKASH V.
Type of article: Article
Summary
Effects of an acetate pretreatment on the technological capacity of prawn proteins were determined in relation to the period of frozen storage. Foaming and emulsifying capacity was improved, as opposed to the water binding capacity. The absorption capacity of lipids was reduced during storage.
Details
- Original title: Effect of sodium acetate on frozen storage of prawns (Metapenaeus dobsoni): functional properties of proteins.
- Record ID : 1994-3637
- Languages: English
- Source: J. agric. Food Chem. - vol. 42 - n. 1
- Publication date: 1994
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Indexing
- Themes: Fish and fish product
- Keywords: Shrimp; Lipid; Treatment; Acetate; Protein; Crustacea; Freezing; Bound water; Additive
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Effect of sodium acetate on physico-chemical pr...
- Author(s) : SHAMASUNDER B. A., PRAKASH V.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 42 - n. 1
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Effect of blanching on frozen storage of prawns...
- Author(s) : SHAMASUNDER B. A., PRAKASH V.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 42 - n. 1
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Methods for preprocessing and freezing of shrim...
- Author(s) : CHANDRASEKARAN M.
- Date : 1994/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
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CHANGES IN SHRIMP (PALACMON PAUCIDENS) MEAT DUR...
- Author(s) : NISHIMURA K., KAWAMURA Y., YONEZAWA D.
- Date : 1987
- Languages : Japanese
- Source: Nippon Eiyo Shokuryo Gakkaishi - vol. 40 - n. 2
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MICROWAVE ATTENUATION OF FROZEN NORWAY LOBSTER ...
- Author(s) : KENT M., STROUDS G.D.
- Date : 1981/12
- Languages : English
- Source: J. Food Technol. - vol. 16 - n. 6
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