ShareQUALITY CHANGES IN KURUMA PRAWN DURING FROZEN AND ICE STORAGE.
Author(s) : SHABAN O.
Type of article: Article
Summary
COMPARISON OF CHANGES IN THE PH, TYROSINE CONTENT, PROTEIN COMPOSITION AND WATER BINDING CAPACITY OF SHRIMP MAINTAINED FOR 9 MONTHS AT 253-193 K (-20 TO -80 DEG C) OR ONE WEEK IN ICE. MAINTAINING THE SHRIMP AT 233 K (-40 DEG C) APPEARS THE MOST SUITABLE FOR LONG-TERM STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224534.
Details
- Original title: QUALITY CHANGES IN KURUMA PRAWN DURING FROZEN AND ICE STORAGE.
- Record ID : 1988-0207
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 53 - n. 2
- Publication date: 1987
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Ice; Shrimp; Chilling; Chemical property; Crustacea; Freezing
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- Author(s) : ROL L. N.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 11
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- Date : 1994/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
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- Author(s) : AMAN M. B.
- Date : 1984
- Languages : English
- Source: J. Food Technol. - vol. 19 - n. 2
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- Author(s) : LOBAO V. L.
- Date : 1984/12
- Languages : Portuguese
- Source: Bol. Inst. Pesca - 11; 25-34; 8 fig.; 2 tabl.; 22 ref.
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- Author(s) : LAKSHMANAN P. T.
- Date : 1988
- Languages : English
- Source: Fish. Technol. - vol. 25 - n. 1
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