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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Sensory, microbiological and chemical changes i...
- Author(s) : RYDER J. M., FLETCHER G. C., STEC M. G., SEELYE R. J.
- Date : 1993/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 2
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STUDIES ON FROZEN STORAGE CHARACTERISTICS OF SO...
- Author(s) : AGARWAL A.
- Date : 1984
- Languages : English
- Source: Fish. Technol. - vol. 21 - n. 1
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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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STORAGE BEHAVIOUR OF MARMORNOTOTHENIA (NOTOTHEN...
- Author(s) : WAGNER H.
- Date : 1980
- Languages : German
- Source: Lebensmittelindustrie - vol. 27 - n. 10
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EFFECT OF DELAYED FREEZING ON THE QUALITY AND S...
- Author(s) : JOSEPH A. C., SURENDRAN P. K., PERIGREEN P. A.
- Date : 1989
- Languages : English
- Source: Fish. Technol. - vol. 26 - n. 2
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