ShareRelationship between texture and some objective indices in frozen blocks of Argentine hake (Merluccius Hubbsi) fillets.
Author(s) : GIANNINI D. H., CIARLO A. S., BOERI R. L., ALMANDOS M. E.
Type of article: Article
Summary
The paper investigates the relationship between texture and some objective indices in frozen hake fillets (centrifuge exsudate, soluble protein content, dimethylamine and formaldehyde). These correlations depend on temperature (-7, -15, -32 deg C) with the exception of the centrifuge drip.
Details
- Original title: Relationship between texture and some objective indices in frozen blocks of Argentine hake (Merluccius Hubbsi) fillets.
- Record ID : 1993-3402
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 2
- Publication date: 1993
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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Formaldehyde; Drip; Texture; Protein; Fish; Freezing; Dimethylamine
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- Date : 1987
- Languages : English
- Source: J. Food Biochem. - vol. 11 - n. 1
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Formaldehyde instead of dimethylamine (DMA) det...
- Author(s) : BOERI R. L., ALMANDOS M. E., CIARLO A. S., GIANNINI D. H.
- Date : 1993/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 3
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Protein denaturation in frozen stored hake (Mer...
- Author(s) : SOTELO C. G., AUBOURG S. P., PEREZ MARTIN R. I., GALLARDO J. M.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 50 - n. 3
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RELEVANCE OF TRIMETHYLAMINE OXIDE DEMETHYLASE A...
- Author(s) : REHBEIN H.
- Date : 1988
- Languages : English
- Source: J. Sci. Food Agric. - vol. 43 - n. 3
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BEHAVIOUR OF MYOFIBRILLAR PROTEINS AND COLLAGEN...
- Author(s) : MONTERO P., BORDERIAS J.
- Date : 1990
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 190
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