SharePRODUCTION AND FROZEN STORAGE OF MINCED BALTIC HERRING (CLUPEA HARENGUS MEMBRAS).
Author(s) : KIESVAARA M. J., GRANROTH B.
Type of article: Article
Summary
DEVELOPMENT OF A PROCEDURE FOR CUTTING FILLETS AND GRINDING HERRING MEAT IN ORDER TO OBTAIN A SEMI-FINISHED PRODUCT. THE QUALITY OF THE PRODUCT CAN BE IMPROVED BY ADDING EITHER PROTEINS OR ANTIOXIDANTS. FISH MEAT CAN BE STORED UNDER PACKAGING ONE YEAR AT 248 K (-25 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-197366.
Details
- Original title: PRODUCTION AND FROZEN STORAGE OF MINCED BALTIC HERRING (CLUPEA HARENGUS MEMBRAS).
- Record ID : 1985-2502
- Languages: English
- Source: Nahrung - vol. 29 - n. 2
- Publication date: 1985
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Mince; Antioxidant; Fish; Herring; Fillet; Freezing
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TRISODIUM PHOSPHATE AND SODIUM GLUTAMATE COMBIN...
- Author(s) : STODOLNIK L., SKORA J.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 3
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UTILIZATION OF HERRING (CLUPEA HARENGUS) AND CO...
- Author(s) : OFSTAD R.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record
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THE RANCIDITY OF FROZEN BALTIC HERRING PREPARED...
- Author(s) : KOLAKOWSKA A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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STABILIZATION OF THE FLAVOUR OF FROZEN MINCED W...
- Author(s) : LICCIARDELLO J. J., RAVESI E. M., ALLSUP M. G.
- Date : 1982
- Languages : English
- Source: Mar. Fish. Rev. - vol. 44 - n. 8
View record
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EFFECT OF MAILLARD REACTION PRODUCTS ON THE STA...
- Author(s) : BECKEL R.
- Date : 1985
- Languages : English
View record