EFFECTS OF FROZEN STORAGE ON LIPID FRESHNESS PARAMETERS AND SOME FUNCTIONAL-PROPERTIES OF OIL SARDINE (SARDINELLA LONGICEPS) MINCE

被引：46
|
作者：
VERMA, JK
SRIKAR, LN
SUDHAKARA, NS
SARMA, J
机构：
[1] UNIV AGR SCI,COLL FISHERIES,DEPT BIOCHEM,MANGALORE 575002,INDIA
[2] UNIV AGR SCI,COLL FISHERIES,DEPT FISH PROC TECHNOL,MANGALORE 575002,INDIA
来源：
FOOD RESEARCH INTERNATIONAL | 1995年 / 28卷 / 01期
关键词：
FISH MINCE; SARDINELLA LONGICEPS; FUNCTIONAL PROPERTIES; PROTEIN CHANGES; LIPID DETERIORATION;
D O I：
10.1016/0963-9969(95)93336-S
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Frozen storage of oil sardine mince stored for 150 days at -20(+/-1)degrees C resulted in a decrease in protein solubility (PS), emulsifying capacity (EC), relative viscosity (RV), and an increase in cook loss (CL), peroxide value (PV) and free fatty acids (FFA); water-holding capacity (WHC) in terms of absorbed water (AM(W)) and retained water (RM(W)) decreased up to 120 and 60 days respectively. An increase in WHC was observed during subsequent frozen storage. Significant correlations (P less than or equal to 0.05) existed between PS versus EC, RV, CL, PV and FFA. Sensory attributes of cooked mince were rated acceptable up to 90 days.
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页码：87 / 90
页数：4
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