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PREPARATION PROCESS AND STABILIZATION OF FROZEN MINCE FLESH OF HORSE MACKEREL (TRACHURUS MURPHYI).

[In Spanish. / En espagnol.]

Author(s) : OLIVER H., MASSON L., BECERRA M.

Type of article: Article

Summary

DESCRIPTION OF THE PREPARATION STEPS. THE DOUGH OBTAINED IS CONDITIONED AND THEN QUICK-CHILLED AT -32 DEG C. STUDY, AFTER 15 DAYS OF STORAGE, OF THE MICROBIOLOGICAL QUALITY, OXIDATIVE RANCIDITY (TBA INDEX), VOLATILE NITROGEN CONTENT, WATER-BINDING CAPACITY AND EMULSIFICATION ABILITY. THE PRODUCT IS STEADY FOR 150 DAYS.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1989-1455
  • Languages: Spanish
  • Source: Alimentos - vol. 13 - n. 3
  • Publication date: 1988

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