Zobrazeno 1 - 4
of 4
pro vyhledávání: '"G. D. Stroud"'
Publikováno v:
International Journal of Food Science & Technology. 17:541-551
Summary Changes in trimethylamine (TMA), total volatile bases (TVB), hypoxanthine and pH, and in cooked odour, flavour and texture have been followed during the iced storage of Nephrops norvegicus at approximately monthly intervals in order that seas
Publikováno v:
International Journal of Food Science & Technology. 3:165-170
Summary. The level of hypoxanthine in fish muscle is a good indicator of fish quality. Its routine determination can be carried out reliably and quickly with the AutoAnalyzer using a redox indicator dye. Interference from formaldehyde and acetaldehyd
Publikováno v:
International Journal of Food Science & Technology. 9:223-233
Summary Cape hake were treated in a variety of ways before stowage in ice or refrigerated sea water at sea and before handling and freezing ashore. The adverse effects on colour and gaping of delays before chilling, of holding ungutted and of storage
Publikováno v:
International Journal of Food Science & Technology. 5:339-351
Summary The effects of temperature on the breaking stress and rigor tension of cod muscle fibres are described and related to the occurrence of gaping in fillets consequent on high temperature rigor mortis. This type of gaping is due to a combination