ShareTRISODIUM PHOSPHATE AND SODIUM GLUTAMATE COMBINED WITH CITRIC ACID DECREASE OXIDATION AND DRIP OF FROZEN BALTIC HERRING (CLUPEA HARENGUS L.) TISSUES.
[In Polish. / En polonais.]
Author(s) : STODOLNIK L., SKORA J.
Type of article: Article
Summary
THE EFFECT OF SOME SALTS, WHICH, IN PRESENCE OF CITRIC ACID ARE ANTIOXIDANT FOR GROUND HERRING MEAT, DEPENDS ON THE PERCENTAGE OF THESE SALTS AND THE STORAGE TEMPERATURE (253 AND 243 K). EFFECT OF THESE CHEMICAL COMPOUNDS ON THE RETENTION OF TISSUE JUICE AND THE CONSISTENCY OF GROUND MEAT.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1984-1515
- Languages: Polish
- Source: Chlodnictwo - vol. 18 - n. 3
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Oxidation; Mince; Antioxidant; Fish; Herring
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