ShareQuality changes during cold storage of high nutritional value products obtained from sardines.
[In Japanese. / En japonais.]
Author(s) : SAEKI H., et al.
Type of article: Article
Summary
Sardine based products containing 0 to 10% sorbitol are stored for 8 months at -10, -20, -30 or -50 deg C. During storage, changes in their gelling ability, odour and volatile compound content are investigated.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1992-2873
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 57 - n. 8
- Publication date: 1991
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Sorbitol; Odour; Japan; Mince; Colloidal suspension; Sardine; Fish; Freezing; Volatile compound
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- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 11
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- Date : 1990
- Languages : English
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