ShareTEXTURAL CHANGES IN FROZEN COD FRAME MINCES STORED AT VARIOUS TEMPERATURES.
Author(s) : SAMSON A. D., REGENSTEIN J. M.
Type of article: Article
Summary
STUDY OF THE EFFECTS OF STORING FISH MEAT AT 266 OR 259 K (-7 OR -14 DEG C) AFTER FREEZING TO 233 K (-40 DEG C) ON CHANGES IN RHEOLOGICAL PROPERTIES (ELASTICITY AND COHESIVENESS) AND DIMETHYLAMINE CONTENTS. THE RHEOLOGICAL TESTS ARE CARRIED OUT WITH INSTRON. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-220-336.
Details
- Original title: TEXTURAL CHANGES IN FROZEN COD FRAME MINCES STORED AT VARIOUS TEMPERATURES.
- Record ID : 1987-1862
- Languages: English
- Source: J. Food Biochem. - vol. 10 - n. 4
- Publication date: 1986
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Mince; Texture; Rheology; Fish; Cod; Freezing; Dimethylamine
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DETERIORATION OF FROZEN COD AND HADDOCK MINCES.
- Author(s) : LAIRD W. M., MACKIE I. M., REGENSTEIN J. M.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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MEASURING TEXTURAL CHANGES IN FROZEN MINCED COD...
- Author(s) : SAMSON A., REGENSTEIN J. M., LAIRD W. M.
- Date : 1985
- Languages : English
- Source: J. Food Biochem. - vol. 9 - n. 2
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EFFECT OF IRRADIATION ON THE STABILITY OF MINCE...
- Author(s) : DA PONTE D. J. B., ROOZEN J. P., PILNIK W.
- Date : 1986
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 19 - n. 2
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FUNCTIONAL AND MORPHOLOGICAL CHANGES IN PROCESS...
- Author(s) : GRONINGER H., HAWKES J. W., BABBITT J. K.
- Date : 1983
- Languages : English
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EFFECT OF HEAT AND ADDITIVES ON THE SHELF-LIFE ...
- Author(s) : REGENSTEIN J. M., SAMSON A., TIMBERLAKE A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record