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Gel forming capacity of fish mince during frozen storage.

Author(s) : HUIDOBRO A., TEJADA M.

Summary

The behaviour of different fish mince, blue whiting, horse-mackerel, and fatty mackerel has been investigated. The fish mince is frozen and vacuum-packed. After one-year storage the gel-forming capacity of the proteins is studied. This capacity varies according to the species. Correlations are made. Different results are given.

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Details

  • Original title: Gel forming capacity of fish mince during frozen storage.
  • Record ID : 1994-0381
  • Languages: English
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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