ShareProtein hydrolysis and quality deterioration of refrigerated and frozen seafood due to obligately psychrophilic bacteria.
Author(s) : MAKARIOS-LAHAM I. K., LEE T. C.
Type of article: Article
Summary
The paper examines the effect of 2 microbial strains on protein hydrolysis of certain seafoods (fresh and cooked shrimp, fish, scallops). The importance of hydrolysis was measured for different cases (storage at 4 deg C, freezing at -20 deg C).
Details
- Original title: Protein hydrolysis and quality deterioration of refrigerated and frozen seafood due to obligately psychrophilic bacteria.
- Record ID : 1994-1041
- Languages: English
- Source: Ital. J. Food Sci. - vol. 58 - n. 2
- Publication date: 1993/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Chilling; Bacteria; Quality; Psychrotroph; Protein; Seafood; Hydrolysis; Freezing
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Occurrence of vibrios in frozen seafoods and su...
- Author(s) : WONG H. C., CHEN L. L., YU C. M.
- Date : 1995/03
- Languages : English
- Source: Journal of Food Protection - vol. 58 - n. 3
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THE EFFECT OF LIPID OXIDATION AND HYDROLYSIS ON...
- Author(s) : KNUDSEN L., NIELSEN J., BORRESEN T.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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CHEMICAL AND SENSORY ASSESSMENT OF ROUNDNOSE GR...
- Author(s) : BOTTA J. R.
- Date : 1982
- Languages : English
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The effects of ice crystal on water properties ...
- Author(s) : TAN M., YE J., CHU Y., XIE J.
- Date : 2021/10
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 130
- Formats : PDF
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PROTEIN HYDROLYSIS IN COHO AND SOCKEYE SALMON D...
- Author(s) : FRENCH J. S., KRAMER D. E., KENNISH J. M.
- Date : 1988
- Languages : English
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