ShareENZYMIC HYDROLYSIS OF THE PHOSPHOLIPIDS OF COD MEAT DURING STORAGE IN ICE.
[In Japanese. / En japonais.]
Author(s) : OHSHIMA T., WADA S., KOIZUMI C.
Type of article: Article
Summary
PC (PHOSPHATIDYLCHOLINE) AND PE (PHOSPHATIDYLETHANOLAMINE) CONTENTS DECREASE SLOWLY DURING THE FIRST FOUR DAYS, QUICKLY DURING THE FOLLOWING 20 DAYS, THEN REMAIN CONSTANT. DURING 30 DAY STORAGE, 72% OF PC AND PE ARE HYDROLYSED. THE FATTY ACID CONTENT VARIES INVERSELY TO PC AND PE CONTENTS. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-187482.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1985-0188
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 50 - n. 1
- Publication date: 1984
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Ice; Chilling; Fish; Phospholipid; Cod
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ENZYMIC HYDROLYSIS OF PHOSPHOLIPIDS IN COD MEAT...
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- Date : 1983
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