ShareEffects of sea trout egg quality on the stability of salted roe during cold storage.
Author(s) : STODOLNIK L., SALACKI M., ROGOZINSKA E.
Type of article: Article
Summary
Comparison of salting effects, in a solution of 2.3 to 4.0 % sodium chloride, of fish roe previously cold-stored for 4 to 14 days. Evaluation of changes in texture, rate of salt diffusion, lipid oxidation, losses in carotenoids and shelf life of salted roe.
Details
- Original title: Effects of sea trout egg quality on the stability of salted roe during cold storage.
- Record ID : 1993-2086
- Languages: English
- Source: Nahrung - vol. 36 - n. 4
- Publication date: 1992
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Trout; Organoleptic property; Curing; Fish; Egg; Cold storage
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