ShareEffects of mincing and frozen storage on functional properties of ray muscle (Raja clavata).
Author(s) : PASTORIZA L., SAMPEDRO G., HERRERA J. J.
Type of article: Article
Summary
Influence of the degree of mincing and storage temperature (-18 and -40 deg C) on the protein content, apparent viscosity, emulsifying capacity and retention capacity of water of the ray muscle during storage for 400 days.
Details
- Original title: Effects of mincing and frozen storage on functional properties of ray muscle (Raja clavata).
- Record ID : 1995-3031
- Languages: English
- Source: J. Sci. Food Agric. - vol. 66 - n. 1
- Publication date: 1994
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Indexing
- Themes: Fish and fish product
- Keywords: Mince; Water holding; Ray; Protein; Fish; Cold storage; Freezing
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Changes in lipids of whole and minced rayfish (...
- Author(s) : FERNANDEZ REIRIZ M. J., PASTORIZA L., SAMPEDRO G., HERRERA J. J.
- Date : 1995
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 200 - n. 6
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- Date : 1994/05
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 3
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Protein extracts and aggregates forming in minc...
- Author(s) : TEJADA M., CARECHE M., TORREJON P., MAZO M. del, SOLAS M. T., GARCÍA M. L.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 44 - n. 10
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Lipid changes in muscle tissue of ray (Raja cla...
- Author(s) : FERNANDEZ REIRIZ M. J., PASTORIZA L., SAMPEDRO G.
- Date : 1992
- Languages : English
- Source: J. agric. Food Chem. - vol. 40 - n. 3
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TEXTURE CHANGES OF FROZEN STORED COD AND OCEAN ...
- Author(s) : HSIEH Y. L., REGENSTEIN J. M.
- Date : 1989
- Languages : English
- Source: Ital. J. Food Sci. - vol. 54 - n. 4
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