EFFECT OF FROZEN STORAGE TEMPERATURE ON FREE AND BOUND FORMALDEHYDE CONTENT OF COD (GADUS MORHUA) FILLETS
โ Scribed by EILEEN L. LEBLANC; RAYNALD J. LEBLANC
- Book ID
- 111339818
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 871 KB
- Volume
- 12
- Category
- Article
- ISSN
- 0145-8892
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๐ SIMILAR VOLUMES
## 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
Lean ยฎsh deterioration during frozen storage (ร30 and ร10 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