Zobrazeno 1 - 7 of 7 pro vyhledávání: '"W. T. Little"'
1
The use of sea-water ice for storage of cod
Autor: W. T. Little, K. O. Kelly
Publikováno v: International Journal of Food Science & Technology. 3:151-158
Summary. The use of sea-water ice as a replacement for fresh-water ice in ‘wet’storage of cod has been investigated for periods of up to 10 days. Quality deterioration as measured by texture, flavour, moisture, ash or soluble nitrogen contents wa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::57737ec1ccc5341a4ab5083ef5a127f2
https://doi.org/10.1111/j.1365-2621.1968.tb01450.x
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2
The relation between the toughness of cod stored at °7°C and °14°C, its muscle protein solubility and muscle pH
Autor: W. P. Cowie, W. T. Little
Publikováno v: International Journal of Food Science & Technology. 2:217-222
Summary Protein extractability, muscle pH and organoleptic toughness have been measured in cod fillets stored for up to 34 weeks at −7°C and −14°C. The decrease in protein extractability and the increase in toughness of fillets stored at −7°
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5a3f1b82a2ae6b28051bc955049c0f2f
https://doi.org/10.1111/j.1365-2621.1967.tb01345.x
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3
Brown discoloration in pre-rigor cut fish fillets
Autor: T. R. Kelly, W. T. Little
Publikováno v: International Journal of Food Science & Technology. 1:121-129
Summary The surface browning in pre-rigor processed cod fillets has been shown to be caused by the formation of a denatured form of methaemo-globin produced from fish blood contaminating the surface. Browning is less likely to occur in fillets cut in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ecf3edc31b064964c681bc0d23ad1d57
https://doi.org/10.1111/j.1365-2621.1966.tb01035.x
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