Relationship Between Texture and Some Objective Indices in Frozen Blocks of Argentine Hake (Merluccius Hubbsi) Fillets

The relationship between texture of Argentine hake (Merluccius hubbsi) and four objective indices were studied at the storage temperatures of -7, -15 and -32°C. The objective tests performed on samples taken from skinless fillet blocks were: centrifuge drip, salt soluble protein content, dimethylami...

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Veröffentlicht in:	Food science & technology 1993-04, Vol.26 (2), p.111-115
Hauptverfasser:	Giannini, D.H., Ciarlo, A.S., Boeri, R.L., Almandós, M.E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fish and seafood industries Food industries frozen storage Fundamental and applied biological sciences. Psychology hake texture
Online-Zugang:	Volltext
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