ShareInfluence of ice storage on ray (Raja clavata) wing muscle.
Author(s) : PASTORIZA L., SAMPEDRO G.
Type of article: Article
Summary
Effects of 15 days' storage in ice on pH, microflora, apparent viscosity, protein and urea content, water binding capacity, firmness, colour and organoleptic properties of ray. Correlation coefficients between these different factors were determined.
Details
- Original title: Influence of ice storage on ray (Raja clavata) wing muscle.
- Record ID : 1994-3625
- Languages: English
- Source: J. Sci. Food Agric. - vol. 64 - n. 1
- Publication date: 1994
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Microbiology; Texture; Ray; Amine; Organoleptic property; Protein; Fish; Ph; Colour; Water
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- Author(s) : YOUNG R. H., TABLEROS M. A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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- Source: J. Food Technol. - vol. 16 - n. 2
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- Date : 1994
- Languages : English
- Source: In: Muscle Foods, Meat Poult. Seafood Technol., Chapman Hall - 63-78; 10 ref.
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- Date : 1988
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- Source: Mar. Fish. Rev. - vol. 50 - n. 1
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