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Changes in Aldolase Activity in Cod and Haddock During Frozen Storage

โœ Scribed by J. J. CONNELL

Book ID
108797279
Publisher
Institute of Food Technologists
Year
1966
Tongue
English
Weight
319 KB
Volume
31
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

A comparison of biochemical changes in c
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## Abstract Changes in the muscle proteins of frozen cod fillets, which produce significant amounts of formaldehyde, and frozen haddock fillets, which produce negligible formaldehyde, were compared. Protein extractability and hydrophobicity and the amino acid contents of soluble and insoluble prote

Influence of storage time and temperatur
Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage
โœ Aubourg, Santiago P; Medina, Isabel ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 92 KB ๐Ÿ‘ 2 views

Lean ยฎsh deterioration during frozen storage (ร€30 and ร€10 ยฐC) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured on the basis of free fatty acids