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Effect of frozen storage on the chemical and physical properties of black and silver scabbardfish

✍ Scribed by Jorge Dias; Maria L Nunes; RogéRio Mendes

Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
599 KB
Volume
66
Category
Article
ISSN
0022-5142

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✍ Castrillón, Ana M; Alvarez-Pontes, Esther; Arias, María T García; Navarro, Pilar 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 585 KB

Studies were carried out on the changes in solubility in SDS + /?mercaptoethanol, the -SH group content, the amino acid and the fatty acid compositions, and nutritional quality of the muscle protein following freezing, storage at -20°C and conventional defrosting of sardines (Clupea pilchardus). Dur