SharePhysical and biochemical methods for the differentiation between fresh and frozen-thawed fish or fillets.
Author(s) : REHBEIN H.
Type of article: Article
Summary
Presentation of several methods for identifying frozen and thawed fish: measurement of electric properties of tissues, visual examination of fish eyes, evaluation of the integrity of red blood cells or analysis of enzymes initially linked to mitochondrias, lysosomas or red blood cells.
Details
- Original title: Physical and biochemical methods for the differentiation between fresh and frozen-thawed fish or fillets.
- Record ID : 1993-3400
- Languages: English
- Source: Ital. J. Food Sci. - vol. 4 - n. 2
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Measurement; Physical property; Electric property; Fish; Fillet; Freezing-thawing; Freezing
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MEASUREMENT OF HEAT TRANSFERS DURING THE THAWIN...
- Author(s) : FLECHTENMACHER W.
- Date : 1983/06
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 4
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Definition of the optimal freezing rate. 2. Inv...
- Author(s) : PETROVIC L., GRUJIC R., PETROVIC M.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 3
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Effect of pressure shift freezing, air-blast fr...
- Author(s) : CHEVALIER D., SEQUEIRA-MUNOZ A., LE BAIL A., et al.
- Date : 2001
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 8
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KEEPING QUALITY AND SHELF LIFE OF FROZEN STORED...
- Author(s) : MANTHEY M., OEHLENSCHLÄGER J., REHBEIN H.
- Date : 1991/01
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 14 - n. 1
- Formats : PDF
View record
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FREEZING FOR QUALITY. 2.
- Author(s) : EDWARDS M., HALL M.
- Date : 1988
- Languages : English
- Source: Food Manuf. - vol. 63 - n. 4
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