ShareNEW METHOD TO IMPROVE THE QUALITY OF DEEP FROZEN SURIMI FROM MACKEREL AND CALIFORNIAN PILCHARD, USING A MINCED RAW MATERIAL IN WATER.
[In Japanese. / En japonais.]
Author(s) : KATOH N.
Type of article: Article
Summary
COMPARISON OF THE CALCIUM-ATPASIC ACTIVITY OF DEEP FROZEN SURIMI: 243 K (-30 DEG C) AND THE COHESION OF THE KAMABOKO GEL PREPARED WITH THIS SURIMI, USING BOTH THE OLD METHOD AND THE NEW METHOD OF MINCING THE FISH FLESH. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-250481.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1990-1124
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 55 - n. 3
- Publication date: 1989
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Enhancement; Mince; Mackerel; Surimi; Sardine; Fish; Enzyme; Freezing
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BREAKDOWN OF THE MYOFIBRILLAR PROTEINS OF SPANI...
- Author(s) : FUKUDA Y.
- Date : 1982
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 48 - n. 11
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OPTIMIZATION OF THE FREEZING CONDITIONS ON MACK...
- Author(s) : JIANG S. T., HO M. L., LEE T. C.
- Date : 1985
- Languages : English
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PROTEINS IN FROZEN FISH MUSCLE.
- Author(s) : ARAI K. I.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
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EFFECT OF FREEZING AND FROZEN STORAGE OF ALASKA...
- Author(s) : SCOTT D. N.
- Date : 1988
- Languages : English
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Frozen surimi from sardine.
- Author(s) : NISHIOKA F.
- Date : 1993/01
- Languages : English
- Source: Infofish int. - n. 1
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