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IIR document

The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation.

• Author(s) : YU D., JING D., YANG F., GAO P., JIANG Q., XU Y., YU P., XIA W.
• Publication date: 2021/02
• Languages : English
• Keywords : Fish, Frozen food, Organoleptic property, Ice, Crystal, Crystallization, Oxidation, Proteolysis, Flavour, Expérimentation
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 122
• Formats : PDF

IIR document

EFFECT OF STORAGE IN ICE ON ACTIVITY OF PROTEOLYTIC ENZYMES AND ENZYMATIC HYDROLYSIS OF PROTEINS IN BALTIC SPRAT AND HERRING.

• Author(s) : FIK M., MAGADZIA A.
• Publication date: 1983/08/07
• Languages : English
• Keywords : Ice, Chilling, Proteolysis, Protein, Fish, Hydrolysis, Herring, Enzyme
• Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
• Formats : PDF

IIR document

EFFECTS OF FREEZING AND FROZEN STORAGE ON THE PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MAJORERO CHEESE.

• Author(s) : MARTIN HERNANDEZ M. C., JUAREZ M., PELAEZ M. C.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Lipolysis, Texture, Organoleptic property, Proteolysis, Chemical property, Freezing, Cheese
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

DENATURATION OF SARCOPLASMIC PROTEINS DURING FROZEN STORAGE OF FISH.

• Author(s) : BORRESEN T., KNUDSEN L. B., NIELSEN J.
• Publication date: 1985
• Languages : English
• Keywords : Proteolysis, Protein, Frozen food, Fish, Cod, Enzyme, Denaturation, Freezing
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

IIR document

Gel-forming ability is a sensitive indicator of quality in muscle foods.

• Author(s) : MCDONALD G. A., LANIER T. C.
• Publication date: 1999/09/19
• Languages : English
• Source: 20^th International Congress of Refrigeration: Refrigeration into the Third Millennium.
• Formats : PDF

Reducing food waste: can we keep open canned sardines in the refrigerator?

Researchers from the University of Porto studied the shelf life at 4°C of open canned sardines, depending on the type of seasoning (sardines in brine, vegetable oil, tomato...

• Publication date : 2022/08/16
• Subjects: General information