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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QUANTITATIVE QUALITY TESTS FOR FROZEN FISH: SOL...
- 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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FROZEN STORAGE STABILITY OF RED HAKE (UROPHYCIS...
- Author(s) : LICCIARDELLO J. J.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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DIMETHYLAMINE (DMA) AND FORMALDEHYDE (HCHO) PRO...
- Author(s) : LUNDSTROM R. C., CORREIA F. F., WILHELM K. A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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Development of a quality index method for froze...
- Author(s) : HERRERO A., HUIDOBRO A., CARECHE M.
- Date : 2003/04
- Languages : English
- Source: Ital. J. Food Sci. - vol. 68 - n. 3
View record
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CHANGES IN TEXTURE AND FLAVOUR OF RED HAKE STIC...
- Author(s) : BUCK E. M.
- Date : 1986
- Languages : English
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