Influence of Water and Glycerol Contents on the awof Fish Pastes
| Autor: | María Isabel Yeannes, María Rosa Casales, Gabriela Leonor Sánchez Pascua |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
Scomber
FISH PASTE Otras Ingenierías y Tecnologías biology Water activity Chemistry Fish paste Sandperch Mackerel INGENIERÍAS Y TECNOLOGÍAS Aquatic Science biology.organism_classification Alimentos y Bebidas chemistry.chemical_compound GLICEROL CONTENT Glycerol Fish FISH PRODUCT Food science Water content Food Science |
| Zdroj: | Journal of Aquatic Food Product Technology. 10:89-100 |
| ISSN: | 1547-0636 1049-8850 |
| DOI: | 10.1300/j030v10n01_08 |
| Popis: | The influence of fish water content on the characteristics of water activity (aw) of reduced paste was studied. Two fish species were used: a fat species, mackerel (Scomber japonicus marplatensis), and a lean species, Brazilian sandperch (Pseudopercis semifasciata). Glycerol (from 15 to 50%) was used to decrease aw of the cooked fish paste.(54.12% and 77.89%) in mackerel, two relationships of aw versus percent added glycerol were obtained, and for Brazilian sandperch one relationship was obtained. Fil: Sánchez Pascua, Gabriela Leonor. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina Fil: Casales, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
| Databáze: | OpenAIRE |
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