ShareQUANTITATIVE QUALITY TESTS FOR FROZEN FISH: SOLUBLE PROTEIN AND FREE FATTY ACID CONTENT AS QUALITY CRITERIA FOR HAKE (MERLUCCIUS CAPENSIS) STORED AT -18 DEG C.
Author(s) : KONING A. J. de, MOL T. H.
Type of article: Article
Summary
MINCED FLESH AND HAKE FILLETS WERE FROZEN AND STORED AT 255 K FOR 338 DAYS. DURING THIS TIME PROTEIN AND FATTY ACID ANALYSES WERE MADE. SIGNIFICANT CORRELATIONS WERE DRAWN BETWEEN THE TEXTURE OF THE FROZEN PRODUCT AND THE FREE FATTY ACID AND SOLUBLE PROTEIN CONTENTS. (Bibliogr. int. CDIUPA, FR. , 91-271050.
Details
- Original title: QUANTITATIVE QUALITY TESTS FOR FROZEN FISH: SOLUBLE PROTEIN AND FREE FATTY ACID CONTENT AS QUALITY CRITERIA FOR HAKE (MERLUCCIUS CAPENSIS) STORED AT -18 DEG C.
- Record ID : 1992-0247
- Languages: English
- Source: J. Sci. Food Agric. - vol. 54 - n. 3
- Publication date: 1991
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Hake; Mince; Texture; Organoleptic property; Protein; Fish; Fillet; Freezing; Fatty acid
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