THE EFFECT OF VARIOUS SALTS ON THE CHEMICAL AND TEXTURAL CHANGES IN FROZEN GADOID AND NON-GADOID FISH MINCES.

Type of monograph: Doctoral thesis

Summary

REVIEW OF PHYSICOCHEMICAL CHANGES INCLUDING TMAO-DIMETHYLANE ACTIVITY, WATER AND LIPID CONTENT OF FISH DURING COLD THE EFFECTS OF ADDITION OF MINERAL SALTS (CALCIUM CHLORIDE, CHLORIDE, SULPHATE OR SODIUM THIOCYANATE) ON THE COMPOSITION ANDTEXTURE OF THE FLESH OF FROZEN COD AND ROCKFISH ARE STUDIED. THE EFFECT OF STORAGE AT LOW TEMPERATURES: -40 DEG C ON DETERIORATION OF FISH TEXTURE, SUCH DETERIORATION USUALLY OCCURING DURING STORAGE AT HIGHER TEMPERATURES.

Details

Original title: THE EFFECT OF VARIOUS SALTS ON THE CHEMICAL AND TEXTURAL CHANGES IN FROZEN GADOID AND NON-GADOID FISH MINCES.
Record ID : 1990-0684
Languages: English
Publication: United states/United states
Publication date: 1987
Source: Source: DAI n. 8725734; 214 p.; 145 ref.

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Texture; Organoleptic property; Rockfish; Fish; Cod; Freezing; Additive; Calcium chloride