ShareEmulsifying capacity of fish mince from several species during frozen storage.
Author(s) : HUIDOBRO A., TEJADA M.
Type of article: Article
Summary
Effects of duration and temperature of frozen storage on changes in emulsifying capacity of proteins in ground hake, horse mackerel and mackerel. A direct correlation between fat content of fish and the emulsifying capacity of their proteins is outlined.
Details
- Original title: Emulsifying capacity of fish mince from several species during frozen storage.
- Record ID : 1994-3031
- Languages: English
- Source: J. Sci. Food Agric. - vol. 61 - n. 3
- Publication date: 1993
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Horse mackerel; Emulsifier; Mince; Mackerel; Lipid; Protein; Fish; Whiting; Cold storage; Freezing
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