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Studies on thermal treatment of hake Part 2. Effects of thermal treatment and frozen storage on volatile ammonium bases content

✍ Scribed by Seidler, T. ;Krupska, B.

Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 236 KB
Volume: 30
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19860300503

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✦ Synopsis

Dynamics of volatile ammonium bases (VAB) in minced meat of the Pacific hake (Merlucciuspro~ucfus) in function of heating temperature (40, 60, 80, 100, 120 and 130 "C) and of storage duration (3-8 months at -28 "C) was followed. A gradual increase in the VAB content was found with increasing temperature and frozen storage time; the increase proved statistically significant when compared to the VAB content in the control.

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Studies on thermal treatment of hake Part 1. Effects of thermal treatment and frozen storage on the content of SH groups and rheologic properties of hake flesh

✍ Seidler, T. ;Lachowicz, K. ;Krupska, B. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 368 KB 👁 1 views

Effects of frozen storage (3-8 months at -28 "C) and heating temperatures (40, 60, 80, 100, 120 and 130 "C) on SH groups content and minced meat hardness of the Pacific hake (Merluccius productus) were studied. Of the two factors under study, temperature effects proved dominating, both on the SH dyn