𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of addition of some hydrocolloids on the stability of frozen minced fillet of mackerel

✍ Scribed by Khaled Ayyad; E. Aboel-Niel

Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
265 KB
Volume
15
Category
Article
ISSN
0144-8617

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of a flax seed (Linum usitatissim
Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets
✍ Santiago P Aubourg; LudmiΕ‚a Stodolnik; Aneta Stawicka; Grzegorz Szczepanik πŸ“‚ Article πŸ“… 2006 πŸ› John Wiley and Sons 🌐 English βš– 152 KB πŸ‘ 1 views

## Abstract The effect of a flax seed (__Linum usitatissimum__) soaking on the development of rancidity in frozen mackerel (__Scomber scombrus__) was studied. Fresh mackerel fillets were soaked in an aqueous flax seed extract for 20 min and then kept frozen (βˆ’20 Β°C) for up to 7 months. A parallel e

The effect of frozen storage of mackerel
The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot-smoked
✍ Anastasios Zotos; Michael Hole; Gillian Smith πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 445 KB πŸ‘ 1 views

## Abstract Whole mackerel (__Scomber scombrus__) were frozen using a horizontal plate freezer, wrapped in plastic bags and frozen stored at ‐ 20Β°C. At suitable intervals (11, 22 and 33 weeks) the fish were removed from the cold store and subsequently hot smoked (in gutted from) using an AFOS‐Torry