ShareQUALITY CHANGES IN ALASKA POLLOCK MEAT PASTE (< SURIMI >) DURING FROZEN STORAGE.
Author(s) : SHABAN O.
Type of article: Article
Summary
EFFECTS OF STORAGE TEMPERATURE: 253 TO 193 K (-20 TO -80 DEG C) ON THE BREAKDOWN, THE SEDIMENTATION PROFILE AND GELLING SUITABILITY OF FISH PASTE PROTEINS. STORAGE AT 243 OR 233 K (-30 OR -40 DEG C) IS RECOMMENDED FOR THE STORAGE OF SURIMI BETWEEN SEVERAL MONTHS AND ONE YEAR. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-208123.
Details
- Original title: QUALITY CHANGES IN ALASKA POLLOCK MEAT PASTE (< SURIMI >) DURING FROZEN STORAGE.
- Record ID : 1987-0196
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 11
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Organoleptic property; Protein; Surimi; Fish; Pollack; Denaturation; Freezing
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PRODUCTION AND EVALUATION, DURING STORAGE, OF F...
- Author(s) : RODRIGUEZ G. L., BELLO R. A.
- Date : 1987
- Languages : Spanish
- Source: Arch. latinoam. Nutr. - vol. 37 - n. 2
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OBSERVATIONS ON REPROCESSING FROZEN ALASKA POLL...
- Author(s) : BABBITT J. K.
- Date : 1984
- Languages : English
View record
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THE EFFECT OF WASHING ON THE QUALITY OF MINCED ...
- Author(s) : JOSEPH J., PERIGREEN P. A.
- Date : 1986
- Languages : English
- Source: Fish. Technol. - vol. 23 - n. 1
View record
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FROZEN STORAGE OF VARIOUS SEMI-PROCESSED PRODUC...
- Author(s) : HANSEN G. T.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record
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INFLUENCE DE FACTEURS CHIMIQUES ET TECHNOLOGIQU...
- Author(s) : CARDINAL M., DUMAY E., CHEFTEL J. C.
- Date : 1985/12
- Languages : French
- Source: Ind. aliment. agric. - vol. 102 - n. 12
View record