ShareNucleotide catabolism and changes in texture indices during ice storage of cultured sturgeon, Acipenser transmontanus.
Author(s) : IZQUIERDO-PULIDO M. L., HATAE K., HAARD N. F.
Type of article: Article
Summary
Determination, through high performance liquid chromatography, of the nucleotide composition in fish flesh during ice storage for 14 days. Correlations between biochemical changes and the texture of cooked flesh of sturgeon, either strangled or anaesthetized. Changes in pH, weight and rheological properties during storage.
Details
- Original title: Nucleotide catabolism and changes in texture indices during ice storage of cultured sturgeon, Acipenser transmontanus.
- Record ID : 1994-1023
- Languages: English
- Source: J. Food Biochem. - vol. 16 - n. 3
- Publication date: 1992
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Indexing
- Themes: Fish and fish product
- Keywords: Nucleic acid; Ice; Texture; Fish; Sturgeon; Cold storage
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