๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Shrinkage in Fish Muscle During Drying

โœ Scribed by M. BALABAN; G.M. PIGOTT


Book ID
108811452
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
239 KB
Volume
51
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


Chemical and bacteriological changes in
โœ P. F. Howgate; S. F. Ahmed ๐Ÿ“‚ Article ๐Ÿ“… 1972 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 691 KB

Regularly shaped samples of flesh from a lean fish from temperate waters, cod (Gadus mourhua,) and a fatty fish from tropical waters, hilsa (Hilsa ilisha), were dried to various extents in a mechanical drier at 30 "C. Similar blocks of muscle were subjected to the same temperature conditions but wra

Biochemical and nutritional changes in f
โœ Magadi R Raghunath; Thazhakote V Sankar; Kunhithyil Ammu; Koodanchery Devadasan ๐Ÿ“‚ Article ๐Ÿ“… 1995 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 540 KB

## Abstract Biochemical and nutritional changes in the muscle proteins of a lean marine fish __Nempiterus japonicus__ during drying at 50, 60 and 70ยฐC were investigated. Solubility of proteins in water, 0.6 M NaCl, 1.5 M urea, 8 M urea and 10 g litre^โˆ’1^ sodium dodecyl sulphate (SDS) decreased as d