Share

Quantitative quality tests for frozen fish. Dimethylamine content as a quality criterion for frozen south African hake (Merluccius capensis and Merluccius paradoxus) fillets and mince stored at -5, -18 and -40 deg C.

Author(s) : KONING A. J. de, MOL T.

Type of article: Article

Summary

A good correlation was found between dimethylamine dosing and the texture of fish mince and fillets. Development of an equation for quality prediction, as a function of dimethylamine content.

Details

  • Original title: Quantitative quality tests for frozen fish. Dimethylamine content as a quality criterion for frozen south African hake (Merluccius capensis and Merluccius paradoxus) fillets and mince stored at -5, -18 and -40 deg C.
  • Record ID : 1993-3401
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 59 - n. 1
  • Publication date: 1992

Links


See other articles in this issue (1)
See the source

Indexing