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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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
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REFRIGERATION OF FISH AND SEAFOOD. LOCKING IN F...
- Author(s) : PILEGGI J.
- Date : 1982/02
- Languages : English
- Source: Fish. Gaz. - vol. 99 - n. 2
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CHEMICAL COMPOSITION AND FROZEN STORAGE STABILI...
- Author(s) : WATERS M. E.
- Date : 1983
- Languages : English
- Source: Mar. Fish. Rev. - vol. 45 - n. 7-9
View record
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Denatural changes of proteins in frozen muscula...
- Author(s) : JASINSKA M., BRZOZOWSKI J.
- Date : 1993
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 47 - n. 6
View record