ShareFrozen hake fillets quality as related to texture and viscosity by mechanical methods.
Author(s) : BARROSO M., CARECHE M., BARRIOS L., BORDERIAS A. J.
Type of article: Article
Summary
Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured.
Details
- Original title: Frozen hake fillets quality as related to texture and viscosity by mechanical methods.
- Record ID : 1999-2378
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 5
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Viscosity; Hake; Measurement; Texture; Quality; Frozen food; Fish; Fillet
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- Date : 1985
- Languages : English
- Source: Mar. Fish. Rev. - vol. 47 - n. 4
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- Author(s) : KONING A. J. de, MOL T. H.
- Date : 1991
- Languages : English
- Source: J. Sci. Food Agric. - vol. 54 - n. 3
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- Author(s) : WATERS M. E.
- Date : 1982
- Languages : English
- Source: Mar. Fish. Rev. - vol. 44 - n. 11
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- Author(s) : GALTIER P.
- Date : 1986/06
- Languages : French
- Source: Surgélation - n. 248
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