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Changes in the texture and structure of cod and haddock fillets during frozen storage

โœ Scribed by Farah Badii; Nazlin K Howell

Book ID
114199926
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
368 KB
Volume
16
Category
Article
ISSN
0268-005X

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๐Ÿ“œ SIMILAR VOLUMES

A comparison of biochemical changes in c
A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage
โœ Farah Badii; Nazlin K Howell ๐Ÿ“‚ Article ๐Ÿ“… 2001 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 323 KB

## 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