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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CRYOPROTECTANT EFFECTS IN SURIMI AND SURIMI/MIN...
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- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
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BEHAVIOUR OF THE MECHANICALLY SEPARATED FLESH O...
- Author(s) : TABLEROS M. A., YOUNG R.H.
- Date : 1981
- Languages : English
- Source: J. Food Technol. - vol. 16 - n. 2
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TECHNOLOGICAL STUDY OF MINCED AND FROZEN FLESH ...
- Author(s) : NGUEN K.
- Date : 1989
- Languages : Bulgarian
- Source: Hranit. Prom. - vol. 38 - n. 5
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EXTRA-COLD STORAGE OF FISH.
- Author(s) : REGENSTEIN J. M., REGENSTEIN C. E.
- Date : 1986/01
- Languages : English
- Source: Infofish mark. Dig. - n. 1
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STUDY FOR DETERMINING THE STORAGE LIFE OF FISH ...
- Author(s) : KOLAKOWSKI E.
- Date : 1984/04
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 38 - n. 6
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