ShareFoaming capacity of fish minces during frozen storage.
Author(s) : HUIDOBRO A., TEJADA M.
Type of article: Article
Summary
Determination of the foaming capacity during storage at -18 deg C, of minced meat of blue whiting, horse mackerel and mackerel caught in January and July. Assessment of the protein solubility, pH, dimethylamine content and formaldehyde formation.
Details
- Original title: Foaming capacity of fish minces during frozen storage.
- Record ID : 1994-0379
- Languages: English
- Source: J. Sci. Food Agric. - vol. 60 - n. 2
- Publication date: 1992
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Horse mackerel; Mince; Mackerel; Physical property; Chemical property; Fish; Whiting; Freezing
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