ShareSUITABILITY OF TUNA RED MEAT FOR PREPARATION OF WAFERS.
Author(s) : THANKAMMA R.
Type of article: Article
Summary
COMPARISON OF THE COMPOSITION, COLOUR, TEXTURE AND BACTERIOLOGICAL QUALITY OF FISH STICKS MADE FROM GROUND TUNA AND BARRACUDA MEAT (IN RATIOS OF 1/1, 3/1, 1/3, 0/1 AND 1/0, RESPECTIVELY), COOKED 30 MIN AT 383 K (110 DEG C), FROZEN AND STORED AT 250 K (-23 DEG C). STICKS MADE ONLY WITH TUNA RED MEAT HAVE BAD ORGANOLEPTIC PROPERTIES. ON THE OTHER HAND, STICKS MADE OF TUNA AND BARRACUDA MEAT HAVE GOOD PHYSICAL PROPERTIES AND AN EXCELLENT SENSORY QUALITY. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-218194.
Details
- Original title: SUITABILITY OF TUNA RED MEAT FOR PREPARATION OF WAFERS.
- Record ID : 1987-1426
- Languages: English
- Source: Fish. Technol. - vol. 22 - n. 1
- Publication date: 1985
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Stick; Mince; Tuna; Organoleptic property; Fish; Freezing
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CHANGES IN TEXTURE AND FLAVOUR OF RED HAKE STIC...
- Author(s) : BUCK E. M.
- Date : 1986
- Languages : English
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BIOCHEMICAL CHANGES OF FISH FINGERS HELD IN FRO...
- Author(s) : RAVINDRANATHAN NAIR P., THANKAMMA R., GOPAKUMAR K.
- Date : 1982
- Languages : English
- Source: Fish. Technol. - vol. 19 - n. 1
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RELATIONSHIP BETWEEN THE QUALITY OF FROZEN PROD...
- Author(s) : SEMENOV B. N.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
View record
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REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
View record
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QUALITY DETERIORATION OF TUNA MEAT DURING FROZE...
- Author(s) : WATABE S., HASHIMOTO K.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
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