SharePRODUCTION AND EVALUATION, DURING STORAGE, OF FROZEN BLOCKS OF FISH FLESH.
[In Spanish. / En espagnol.]
Author(s) : RODRIGUEZ G. L., BELLO R. A.
Type of article: Article
Summary
THESE BLOCKS ARE OBTAINED FROM FISH FLESH PREVIOUSLY MINCED AND TREATED WITH WATER OR SODIUM CHLORIDE, TRIPOLYPHOSPHATE AND/OR MAIZE STARCH SOLUTIONS. THE EFFECTS OF THESE TREATMENTS ON PROTEIN DENATURATION, THE PHYSICAL AND CHEMICAL PROPERTIES AND THE MICROFLORA OF FROZEN BLOCKS ARE STUDIED DURING STORAGE AT 263 OR 243 K (-10 OR -30 DEG C). NO TREATMENT APPEARS EFFICIENT FOR REDUCING PROTEIN DENATURATION. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-234943.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1988-2362
- Languages: Spanish
- Source: Arch. latinoam. Nutr. - vol. 37 - n. 2
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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