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Lipid changes in muscle tissue of ray (Raja clavata) during processing and frozen storage.

Author(s) : FERNANDEZ REIRIZ M. J., PASTORIZA L., SAMPEDRO G.

Type of article: Article

Summary

Proportioning of lipids and fatty acids in whole or minced ray, stored at -18 and -40 deg C for 36 to 180 days. Influence of granulometry (8 to 12 mm) of mince flesh on quality.

Details

  • Original title: Lipid changes in muscle tissue of ray (Raja clavata) during processing and frozen storage.
  • Record ID : 1993-0332
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 40 - n. 3
  • Publication date: 1992

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