ShareSummary
Smoked fish retains acceptable quality even when smoked after 33 weeks of storage. The denaturation of proteins, oxydation of lipids, and the formation of amines was also studied.
Details
- Original title: The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot-smoked.
- Record ID : 1995-3669
- Languages: English
- Source: J. Sci. Food Agric. - vol. 67 - n. 1
- Publication date: 1995
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Indexing
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CONSUMER ACCEPTABILITY AS THE BASIS FOR DETERMI...
- Author(s) : BAIRD P. D.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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The microbial and sensory quality of mackerel h...
- Author(s) : KOLODZIEJSKA I., NIECIKOWSKA C., JANUSZEWSKA E., et al.
- Date : 2002
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
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TEXTURAL DETERIORATION OF CHUB MACKEREL (SCOMBE...
- Author(s) : VARELTZIS K., ZETOU F., TSIARAS I.
- Date : 1988
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 21 - n. 4
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PREPARATION AND KEEPING QUALITY OF HOT SMOKED M...
- Author(s) : HANUMANTHAPPA B., CHANDRASEKHAR T. C.
- Date : 1987
- Languages : English
- Source: Fish. Technol. - vol. 24 - n. 2
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INFLUENCE OF THE FREEZING-THAWING PROCESS ON TH...
- Author(s) : CHANG C. M.
- Date : 1989
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 55 - n. 12
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