CHEMICAL AND PHYSICAL CHANGES IN RED HAKE BLOCKS DURING FROZEN STORAGE

被引：14
|
作者：
KELLEHER, SD
BUCK, EM
HULTIN, HO
PARKIN, KL
LICCIARDELLO, JJ
DAMON, RA
机构：
[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,MARINE FOODS LAB,MARINE STN,GLOUCESTER,MA 01930
[2] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01003
[3] NATL MARINE FISHERIES SERV,GLOUCESTER LAB,GLOUCESTER,MA 01930
[4] UNIV MASSACHUSETTS,DEPT VET & ANIM SCI,AMHERST,MA 01003
来源：
JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1982.tb11028.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：65 / 70
页数：6
相关论文
共 50 条
  • [21] Consequences of frozen storage for nutritional value of hake
    Alvarez, C
    Huidobro, A
    Tejada, M
    Vázquez, I
    De Miguel, E
    de Segura, IAG
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 1999, 5 (06) : 493 - 499
  • [22] ROLE OF FORMALDEHYDE IN FORMATION OF NATURAL ACTOMYOSIN AGGREGATES IN HAKE DURING FROZEN STORAGE
    DELMAZO, ML
    HUIDOBRO, A
    TORREJON, P
    TEJADA, M
    CARECHE, M
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1994, 198 (06): : 459 - 464
  • [23] Localization of formaldehyde production during frozen storage of European hake (Merluccius merluccius)
    Rey-Mansilla, MD
    Sotelo, CG
    Aubourg, SP
    Rehbein, H
    Havemeister, W
    Jorgensen, B
    Nielsen, MK
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001, 213 (01) : 43 - 47
  • [24] Localization of formaldehyde production during frozen storage of European hake (Merluccius merluccius)
    Del Mar Rey-Mansilla M.
    Sotelo C.G.
    Aubourg S.P.
    Rehbein H.
    Havemeister W.
    Jørgensen B.
    Nielsen M.K.
    European Food Research and Technology, 2001, 213 (1) : 43 - 47
  • [25] Aggregation of myofibrillar proteins in hake, sardine, and mixed minces during frozen storage
    Huidobro, A
    Mohamed, GF
    Tejada, M
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (07) : 2601 - 2608
  • [26] CHANGES IN HEIDSCHNUCKENFLEISCH DURING FROZEN STORAGE
    PAULUS, K
    GRUNEWALD, T
    EHLERMANN, D
    FLEISCHWIRTSCHAFT, 1987, 67 (10): : 1260 - 1265
  • [27] Physical quality changes of pre-cooked shrimps during frozen storage
    Sun, Xiejun
    Jin, Qianqian
    Li, Xiuxia
    PROCEEDINGS OF THE 2016 5TH INTERNATIONAL CONFERENCE ON SUSTAINABLE ENERGY AND ENVIRONMENT ENGINEERING (ICSEEE 2016), 2016, 63 : 76 - 81
  • [28] PROTEIN INSTABILITY IN FROZEN STORAGE INDUCED IN MINCED MUSCLE OF FLATFISHES BY MIXTURE WITH MUSCLE OF RED HAKE
    DINGLE, JR
    KEITH, RA
    LALL, B
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1977, 10 (03): : 143 - 146
  • [29] Raman spectroscopic study of structural changes in hake (Merluccius merluccius L.) muscle proteins during frozen storage
    Herrero, AM
    Carmona, P
    Careche, M
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (08) : 2147 - 2153
  • [30] DECOMPOSITION OF TRIMETHYLAMINE AND CHANGES IN PROTEIN EXTRACTABILITY DURING FROZEN STORAGE OF COMMINUTED AND INTACT HAKE (MERLUCCIUS-PRODUCTUS) FLESH
    BABBITT, JK
    CRAWFORD, DL
    LAW, DK
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1971, (NSEP): : 47 - &
12345