Zobrazeno 1 - 9
of 9
pro vyhledávání: '"D. I. Fraser"'
Autor:
D. I. Fraser, James Mason
Publikováno v:
Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences. 90:439-450
SynopsisThe Clyde Sea Area has long been associated with shellfish fishing and has shared in the large expansion which has occurred during the past thirty-five years in the Scottish industry. Here, as elsewhere, the expansion has been helped by the e
Publikováno v:
Journal of the Fisheries Research Board of Canada. 21:813-826
Storage studies of iced irradiated scallops (Placopecten magellanicus Gmelin) have shown that treatment with a dose of 75,000 rads of gamma radiation increases the useful storage life at 0 °C with negligible changes in odour and texture. The raw sca
Publikováno v:
Journal of the Fisheries Research Board of Canada. 21:827-835
Studies of the storage life of iced haddock (Melanogrammus aeglefinus) fillets after treatment with doses of gamma radiation of 75,000, 150,000, and 250,000 rads, have shown that a useful extension of the storage life is made possible by irradiation.
Publikováno v:
Journal of the Fisheries Research Board of Canada. 18:893-905
Proximate analyses of sections of the flesh of several teleosts and also of a sturgeon and a chimaera are reported. Among the teleosts the proximate composition of the white meat is very similar, with the exception of the fat, which varies from 0.7%
Publikováno v:
Journal of the Fisheries Research Board of Canada. 18:483-493
The composition of various portions of the edible flesh of Atlantic halibut (Hippoglossus hippoglossus) varies greatly, especially in lipid content. The muscle of the belly flap and the dark muscle along the lateral lines in the upper and lower sides
Publikováno v:
Journal of the Fisheries Research Board of Canada. 20:1153-1158
Frozen porbeagle (Lamna nasus) steaks from samples obtained under conditions typical of good and of poor handling were examined and their chemical composition determined. Lipid content was low, about 1% in the light muscle and 2% in the red. Phosphol
Publikováno v:
Journal of the Fisheries Research Board of Canada. 21:101-106
Tripolyphosphate dipped and undipped control paired cod fillets stored at −12 °C showed no differences occurring on storage in extractable protein, lipid hydrolysis, or thaw drip. A higher yield of frozen and of thawed fillets was obtained from th
Publikováno v:
Journal of the Fisheries Research Board of Canada. 24:221-230
Irradiation of cooked lobster (Homarus americanus) meat with a dose of gamma radiation of 75,000 rads extended the storage life, in ice, to between 28 and 35 days for both tail and claw meats from 14 to 21 days for unirradiated iced samples. Higher i
Publikováno v:
Journal of the Fisheries Research Board of Canada. 18:495-499
Mackerel, tuna and swordfish (order Acanthopteri) have a prominent red or dark brown fatty lateral-line tissue which, in the samples analyzed, had a lipid content varying from 6% in swordfish to 22% in mackerel. A white blubber or layer of fat tissue