✦ LIBER ✦
Comparison of proteolytic processes in frozen minced meat and sausages from Baltic herring
✍ Scribed by Kołakowski, E. ;Fik, M. ;Gajowiecki, L. ;Miłaszewski, H.
- Publisher
- John Wiley and Sons
- Year
- 1974
- Tongue
- English
- Weight
- 407 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Abstract
The authors compared the intensity of the proteolytic processes in frozen minced fish meat and sausages produced of fresh or of frozen material. The sausages show smaller changes than minced meat without additives. This related to sausages produced of fresh fish as well as of frozen fish, however, in the first case, stabilizing influence of the vegetal additives was more distinct.