ShareTHE INFLUENCE OF SOYBEAN OIL ON THE SOLUBILITY OF PROTEINS AND ON THE PHYSICAL PROPERTIES OF COMMINUTED MUSCLE TISSUE OF BALTIC COD DURING COLD STORAGE.
[In Polish. / En polonais.]
Author(s) : SWINIARSKA J., WLODARCZYK M.
Type of article: Article
Summary
THE INFLUENCE OFA 2.5, 5 AND 10% ADDITION OF SOYBEAN OIL ON THE SOLUBILITY OF PROTEIN, THE CONTENT OF FORMALDEHYDE, HARDNESS AND DRIP IN COMMINUTED COD STORED AT 253 K (-20 DEG C) FOR 3 MONTHS. SOYBEAN OIL CONTRIBUTES TO A SLOWING DOWN OF THE PROCESS OF STRUCTURAL CHANGES IN PROTEINS, REDUCES THE CONTENT OF FORMALDEHYDE AND IMPROVES THE PHYSICAL PROPERTIES OF THE TISSUE.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1988-0205
- Languages: Polish
- Source: Przemysl Spozywczy - vol. 41 - n. 3
- Publication date: 1987/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Organoleptic property; Protein; Soya; Fish; Cod; Oil; Freezing
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- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
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STORAGE LIFE OF FISH MINCES.
- Author(s) : WHITTLE K. J.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 754-760; 2 fig.; 5 tabl.; 10 ref.
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PHYSICAL AND BIOCHEMICAL CHANGES IN FISH MUSCLE...
- Author(s) : LEE C. M.
- Date : 1982/10
- Languages : English
- Source: Quick frozen Foods - vol. 45 - n. 3
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IMPROVING THE KEEPING QUALITY OF FROZEN POLLOCK...
- Author(s) : DASSOW J.
- Date : 1982
- Languages : English
- Source: Mar. Fish. Rev. - vol. 44 - n. 2
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IMPORTANCE DE LA STABILITE DE LA TEMPERATURE D'...
- Date : 1985
- Languages : French
- Source: Equinoxe - n. 4
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