ShareRetaining quality in frozen fish mince.
Author(s) : ANESE M., GORMLEY T. R.
Type of article: Article
Summary
Assessment of water holding ability, rheological properties and sensory characteristics of salmon, haddock or cod fish pies, containing various dairy products. Comparison of cryoprotectant effect of lactose, skimmed milk, milk serum, isolates and protein concentrates and caseinate.
Details
- Original title: Retaining quality in frozen fish mince.
- Record ID : 1996-2963
- Languages: English
- Source: Farm Food - vol. 5 - n. 2
- Publication date: 1995
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Cryoprotectant; Mince; Organoleptic property; Fish
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MILK POWDERS AS CRYOPROTECTANTS IN FROZEN MINCE...
- Author(s) : NIELSEN J., BRUUN A., MADSEN A.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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CRYOPROTECTANT EFFECTS IN SURIMI AND SURIMI/MIN...
- Author(s) : YOON K. S., LEE C. M.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
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FROZEN STORAGE OF VARIOUS SEMI-PROCESSED PRODUC...
- Author(s) : HANSEN G. T.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record
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CRYOPROTECTIVE EFFECTS OF LACTITOL, PALATINIT A...
- Author(s) : SYCH J.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
View record
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FISH GELS FROM UNWASHED MINCES OF COD (GADUS MO...
- Author(s) : HASTING R. J., KEAY J. N., TAVENDALE M. H.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record