ShareEffect of spices to improve the stability of frozen stored fish mince.
Author(s) : JOSEPH J., GEORGE C., PERIGREEN P. A.
Type of article: Article
Summary
Clove has a most pronounced antioxidant effect. High concentrations of spices give improved storage at -20 deg C but concentrations in clove and pepper of 0.2% do not give satisfactory sensory properties.
Details
- Original title: Effect of spices to improve the stability of frozen stored fish mince.
- Record ID : 1993-1461
- Languages: English
- Source: Fish. Technol. - vol. 29 - n. 1
- Publication date: 1992
Links
See other articles in this issue (3)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Enhancement; Condiment; Mince; Organoleptic property; Fish; Fillet; Freezing
-
STABILITY OF WHOLE, FILLETED, AND MINCED TROUT ...
- Author(s) : BORDERIAS A. J., MORAL A., TEJADA M.
- Date : 1982
- Languages : English
- Source: J. Food Biochem. - vol. 6 - n. 3
View record
-
OBSERVATIONS ON REPROCESSING FROZEN ALASKA POLL...
- Author(s) : BABBITT J. K.
- Date : 1984
- Languages : English
View record
-
STORAGE LIFE OF FISH MINCES.
- Author(s) : WHITTLE K. J.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 754-760; 2 fig.; 5 tabl.; 10 ref.
View record
-
ACCEPTABILITY OF FROZEN STORED CONSUMER FISH PR...
- Author(s) : MACKIE I. M., et al.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
-
Quantitative quality tests for frozen fish. Dim...
- Author(s) : KONING A. J. de, MOL T.
- Date : 1992
- Languages : English
- Source: J. Sci. Food Agric. - vol. 59 - n. 1
View record