ShareINFLUENCE OF DIFFERENT GLAZING TREATMENTS OF BALTIC HERRING ON ITS SUBLIMATION SPEED AND CHANGES IN MUSCLE TISSUE LIPIDS DURING FROZEN STORAGE.
[In Polish. / En polonais.]
Author(s) : STODOLNIK L., MATYJASZCZYK M.
Type of article: Article
Summary
POTATO ESSENCE OF 0.25, 0.50 AND 1.00% DENSITIES AND 0.02% CITRIC ACID, FOR GLAZING OF FROZEN BALTIC HERRING WAS TESTE THE QUANTITY OF GLAZE CREATION AS A FUNCTION OF THE DENSITY OF PARTICULAR CHEMICAL WAS DETERMINED. SPEED OF GLAZE SUBLIMATION, OXIDATION AND HYDROLYSIS OF FISH MUSCLE LIPIDS DURING FROZEN STORAGE AT 255 AND 245 K (-18 AND -28 DEG C), ARE PRESENTED.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1991-1648
- Languages: Polish
- Source: Chlodnictwo - vol. 25 - n. 10
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (3)
See the source
-
THE RANCIDITY OF FROZEN BALTIC HERRING PREPARED...
- Author(s) : KOLAKOWSKA A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
EFFECT OF MAILLARD REACTION PRODUCTS ON THE STA...
- Author(s) : BECKEL R.
- Date : 1985
- Languages : English
View record
-
CRITERIA TO ASSESS RANCIDITY IN FROZEN FISH BAS...
- Author(s) : KOLAKOWSKA A., SZYBOWICZ Z.
- Date : 1981
- Languages : Polish
- Source: Chlodnictwo - vol. 16 - n. 7-8
View record
-
INFLUENCE OF TEMPERATURE AND THE TYPE OF PACKAG...
- Author(s) : STODOLNIK L., IWASZKIEWICZ S., GALVAN CHAPARRO D. E.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 6
View record
-
TRISODIUM PHOSPHATE AND SODIUM GLUTAMATE COMBIN...
- Author(s) : STODOLNIK L., SKORA J.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 3
View record