SharePHOSPHOLIPID CHANGES IN MUSCLES OF PLATHEAD GREY MULLET (MUGIL CEPHALUS) DURING FROZEN STORAGE.
Author(s) : SEBAIY L. A. el-, METWALLI S. M., KHALIL M. E.
Type of article: Article
Summary
COMPARISON OF THE CHANGE IN THE DIFFERENT PHOSPHOLIPID FRACTIONS (ENZYMIC HYDROLYSIS, OXIDATION) OF FISH OF TWO DIFFERENT SIZES,EVISCERATED OR NON EVISCERATED, STORED 6 WEEKS AT 259 K (-14 DEG C) IN POLYETHYLENE BAGS. ESPECIALLY, THE PHOSPHOLIPID DETERIORATION IS SHOWN TO BE MORE SIGNIFICANT IN EVISCERATED FISH. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-229621.
Details
- Original title: PHOSPHOLIPID CHANGES IN MUSCLES OF PLATHEAD GREY MULLET (MUGIL CEPHALUS) DURING FROZEN STORAGE.
- Record ID : 1988-1516
- Languages: English
- Source: J. agric. Food Chem. - vol. 26 - n. 2
- Publication date: 1987
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Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Fish; Phospholipid; Packaging; Freezing
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- Date : 1982/02
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- Source: J. Food Technol. - vol. 17 - n. 1
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