ShareREDUCED STABILITY AND ACCELERATED AUTOXIDATION OF TUNA MYOGLOBIN IN ASSOCIATION WITH FREEZING AND THAWING.
Author(s) : CHOW C. J.
Type of article: Article
Summary
STUDY OF THE DISCOLOURATION OF TUNA FLESH AFTER FREEZING AND THAWING, BY OBSERVING THE CHANGES IN THE MYOGLOBIN STRUCTURE. EFFECT OF FREEZING AND THAWING ON MYOGLOBIN OXIDATION.
Details
- Original title: REDUCED STABILITY AND ACCELERATED AUTOXIDATION OF TUNA MYOGLOBIN IN ASSOCIATION WITH FREEZING AND THAWING.
- Record ID : 1990-2432
- Languages: English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
- Publication date: 1989
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Tuna; Organoleptic property; Fish; Colour; Freezing-thawing; Freezing
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EFFECT OF FREEZING AND THAWING ON THE DISCOLORA...
- Author(s) : CHOW C. J.
- Date : 1988
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 4
View record
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THAWING OF FROZEN DRESSED TUNA BY MICROWAVE HEA...
- Author(s) : TANAKA T., NAGASAKI T., TAKAHASHI K.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
View record
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THAWING OF FROZEN FISH.
- Author(s) : MIKI H., NISHIMOTO J.
- Date : 1987
- Languages : Japanese
- Source: Trans. JAR - vol. 4 - n. 2
View record
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THAWING OF FROZEN TUNA MEAT. ASPECT OF MEAT COL...
- Author(s) : TANAKA T.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
View record
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QUALITY DETERIORATION OF TUNA MEAT DURING FROZE...
- Author(s) : WATABE S., HASHIMOTO K.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record