ShareHake muscle altered by frozen storage as affected by added ingredients.
Author(s) : HUIDOBRO A., ALVAREZ C., TEJADA M.
Type of article: Article
Summary
The effect of three ingredients (triphosphate, lecithin and sucrose ester) on functionality and extrability of hake muscle proteins that had been intensely aggregated by frozen storage was investigated.
Details
- Original title: Hake muscle altered by frozen storage as affected by added ingredients.
- Record ID : 1999-2371
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 4
- Publication date: 1998/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Hake; Deterioration; Fish; Cold storage; Freezing; Additive
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Freezing and frozen storage of actomyosin from ...
- Author(s) : COFRADES S., CARECHE M., CARBALLO J., COLMENERO F. J.
- Date : 1996
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 203 - n. 4
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CHANGES IN HAKE MUSCLE COLLAGEN DURING FROZEN S...
- Author(s) : MONTERO P., BORDERIAS A. J.
- Date : 1989
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 12 - n. 4
- Formats : PDF
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Antioxidative properties of biostimulator mumio...
- Author(s) : STODOLNIK L., PRZEMYSLAW B.
- Date : 1998
- Languages : Polish
- Source: Chlodnictwo - vol. 33 - n. 5
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Postmortem changes in black skipjack muscle dur...
- Author(s) : MAZORRA-MANZANO M. A., PACHECO-AGUILAR R., DÍAZ-ROJAS E. I., et al.
- Date : 2000/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 5
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The effects of postmortem storage on fish muscl...
- Author(s) : Ifremer, FIOM, MACKIE I. M.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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