ShareEFFECT OF STORAGE TEMPERATURE ON THE QUALITY OF THAWED FROZEN SURIMI.
[In Japanese. / En japonais.]
Author(s) : HASHIMOTO A.
Type of article: Article
Summary
THE QUALITY OF SURIMI WAS EVALUATED BY MEASURING THE CONSISTENCY OF KAMABOKO GEL PREPARED WITH COOKED GROUND SURIMI AND BY ANALYSIS OF THE BIOCHEMICAL PROPERTIES OF SURIMI MYOFIBRILLA (ATPASE ACTIVITY, SOLUBILITY OF MYOFIBRILLA). (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-183446.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1984-2360
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 9
- Publication date: 1983
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Thawing; Mince; Organoleptic property; Surimi; Enzyme; Freezing
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- Date : 1985
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- Date : 1988
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 2
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