ShareMEASURING TEXTURAL CHANGES IN FROZEN MINCED COD FLESH.
Author(s) : SAMSON A., REGENSTEIN J. M., LAIRD W. M.
Type of article: Article
Summary
CHANGES IN WATER AND DIMETHYLAMINE CONTENTS, TEXTURE AND COHESIVENESS OF COD MINCED MEAT OR FILLETS DURING COLD STORAGE AT 266 OR 233 K (-7 OR -40 DEG C). THESE CHANGES ARE MORE SIGNIFICANT DURING STORAGE AT 266 K. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-203162.
Details
- Original title: MEASURING TEXTURAL CHANGES IN FROZEN MINCED COD FLESH.
- Record ID : 1986-1111
- Languages: English
- Source: J. Food Biochem. - vol. 9 - n. 2
- Publication date: 1985
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Texture; Organoleptic property; Fish; Weight loss; Cod; Fillet; Freezing; Dimethylamine
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DETERIORATION OF FROZEN COD AND HADDOCK MINCES.
- Author(s) : LAIRD W. M., MACKIE I. M., REGENSTEIN J. M.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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Quantitative quality tests for frozen fish. Dim...
- Author(s) : KONING A. J. de, MOL T.
- Date : 1992
- Languages : English
- Source: J. Sci. Food Agric. - vol. 59 - n. 1
View record
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STORAGE LIFE OF FISH MINCES.
- Author(s) : WHITTLE K. J.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 754-760; 2 fig.; 5 tabl.; 10 ref.
View record
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UTILIZATION OF HERRING (CLUPEA HARENGUS) AND CO...
- Author(s) : OFSTAD R.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record
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ACCEPTABILITY OF FROZEN STORED CONSUMER FISH PR...
- Author(s) : MACKIE I. M., et al.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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