ShareSensory and chemically measured effects of different freeze treatments on the quality of farmed rainbow trout.
Author(s) : NILSSON K., EKSTRAND B.
Type of article: Article
Summary
Effects of freezing method, thawing and refreezing of alpha-glucosidase and beta-N-acetylglucosaminidase activity and sensory properties of trout fillets were studied. Refreezing inhibited growth of the activity of these enzymes.
Details
- Original title: Sensory and chemically measured effects of different freeze treatments on the quality of farmed rainbow trout.
- Record ID : 1996-2341
- Languages: English
- Source: J. Food Qual. - vol. 18 - n. 3
- Publication date: 1995
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Indexing
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Thawing, refreezing and frozen storage effects ...
- Author(s) : HURLING R., MCARTHUR H.
- Date : 1996/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 6
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CHANGES IN THE LYSOSOME ENZYMES OF TROUT DURING...
- Author(s) : CATTANEO P.
- Date : 1982
- Languages : Italian
- Source: Arch. vet. ital. - vol. 33 - n. 5-6
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Frozen storage and thawing methods affect bioch...
- Author(s) : NILSSON K., EKSTRAND B.
- Date : 1995/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 3
View record
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FROZEN RAINBOW TROUT STORAGE STABILITY.
- Author(s) : SENESI E.
- Date : 1983
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 37 - n. 2
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REFRIGERATED RAINBOW TROUT STORAGE STABILITY.
- Author(s) : PIZZOCARO F.
- Date : 1982
- Languages : Italian
- Source: Atti IVTPA - vol. 5
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