ShareStability of mackerel surimi prepared under lipid-stabilizing processing conditions.
Author(s) : KELLEHER S. D., HULTIN H. O., WILHELM K. A.
Type of article: Article
Summary
Surimi from mackerel whole and light muscle was prepared under conditions designed to minimize oxidation and development of rancidity. The lipid-stabilizing procedure included early addition of both lipid- and water-soluble antioxidants, avoidance of added sodium chloride and exclusion of oxygen. Results given by whole and light muscle are compared (odour, colour, gel, strength).
Details
- Original title: Stability of mackerel surimi prepared under lipid-stabilizing processing conditions.
- Record ID : 1995-1008
- Languages: English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
- Publication date: 1994/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Mince; Mackerel; Lipid; Treatment; Antioxidant; Surimi; Seafood
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Surimi production from partially processed and ...
- Author(s) : SIMPSON R., KOLBE E., MACDONALD G., LANIER T., MORRISSEY M. T.
- Date : 1994/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
View record
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NEW APPROACH TO IMPROVE THE QUALITY OF MINCED F...
- Author(s) : JIANG S. T., LAN C. C., TSAO C. Y.
- Date : 1986
- Languages : English
View record
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Cryoprotective effect of maltodextrin 25 DE, mi...
- Author(s) : DONDERO M., GANDOLFO M., CIFUENTES A.
- Date : 1994/08
- Languages : Spanish
- Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 4
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BREAKDOWN OF THE MYOFIBRILLAR PROTEINS OF SPANI...
- Author(s) : FUKUDA Y.
- Date : 1982
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 48 - n. 11
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OPTIMIZATION OF THE FREEZING CONDITIONS ON MACK...
- Author(s) : JIANG S. T., HO M. L., LEE T. C.
- Date : 1985
- Languages : English
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