ShareEffect of vacuum packaging on changes associated with frozen cod fillets.
Author(s) : SIROIS M. E., SLABYJ B. M., TRUE R. H.
Type of article: Article
Summary
Vacuum packaging reduce protein solubility loss in cod fillets during prolonged storage at -25 deg C. Dimethylamine and malonaldehyde concentrations are not affected by vacuum packaging.
Details
- Original title: Effect of vacuum packaging on changes associated with frozen cod fillets.
- Record ID : 1992-2865
- Languages: English
- Source: J. Muscle Foods - vol. 2 - n. 3
- Publication date: 1991
Links
See the source
Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Vacuum; Protein; Fish; Cod; Packaging; Freezing; Dimethylamine
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- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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