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

页码：65 / 70

页数：6

共 28 条

[1] AMANO K, 1964, B JAP SOC SCI FISH, V30, P430
[2] [Anonymous], 1955, OFFICIAL METHODS ANA
[3] BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911
[4] COMPARISON OF CHANGES IN TRIMETHYLAMINE, DIMETHYLAMINE, AND EXTRACTABLE PROTEIN IN ICED AND FROZEN GADOID FILLETS
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NEAL, WE
DALE, J
[J]. JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1973, 30 (08): : 1246 - 1248
[5] EFFECTS OF FORMALDEHYDE ON SALT EXTRACTABLE PROTEINS OF GADOID MUSCLE
CASTELL, CH
SMITH, B
DYER, WJ
[J]. JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1973, 30 (08): : 1205 - 1213
[6] PRODUCTION OF DIMETHYLAMINE IN MUSCLE OF SEVERAL SPECIES OF GADOID FISH DURING FROZEN STORAGE, ESPECIALLY IN RELATION TO PRESENCE OF DARK MUSCLE
CASTELL, CH
SMITH, B
NEAL, W
[J]. JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1971, 28 (01): : 1 - &
[7] Cochran W.G., 1957, EXPT DESIGN, Vsecond
[8] COMPARATIVE STABILITY AND DESIRABILITY OF FROZEN PACIFIC HAKE FILLET AND MINCED FLESH BLOCKS
CRAWFORD, DL
LAW, DK
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MCGILL, LA
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (02) : 363 - 367
[9] PROTEIN INSTABILITY IN MINCED FLESH FROM FILLETS AND FRAMES OF SEVERAL COMMERCIAL ATLANTIC FISHES DURING STORAGE AT -5C1
DINGLE, JR
HINES, JA
[J]. JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1975, 32 (06): : 775 - 783
[10] PROTEIN INSTABILITY IN FROZEN STORAGE INDUCED IN MINCED MUSCLE OF FLATFISHES BY MIXTURE WITH MUSCLE OF RED HAKE
DINGLE, JR
KEITH, RA
LALL, B
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1977, 10 (03): : 143 - 146

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