Effect of storage temperature on deterioration of salted meat paste from three fish species

Effect of storage temperature on deterioration of salted meat paste from three fish species

Salted meat paste and surimi (defrosted) were separately stored at various temperatures (2-45°C) to study the effect of temperature on the change in their gel forming ability by measuring the jelly strength of Kamaboko gel. The first order rate constants (kJ) for the deterioration in gel forming abi...

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Veröffentlicht in:NIPPON SUISAN GAKKAISHI 1985/05/25, Vol.51(5), pp.847-853
Hauptverfasser: Hashimoto, A, Katoh, N, Nozaki, H, Arai, K. (Kibun Co. Ltd., Tokyo (Japan). Research Lab.)
Format: Artikel
Sprache:eng ; jpn
Schlagworte:
ALMACENAMIENTO
BRINING
CORVINA
CROAKERS
DEGRADATION
DETERIORO
FISH PASTES
GADIFORMES
PASTAS DE PESCADO
PATE DE POISSON
SALAGE
SALAZON
STOCKAGE
STORAGE
TAMBOUR
TEMPERATURA
TEMPERATURE
TILAPIA
TILAPIA (GENRE)
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Beschreibung
Zusammenfassung:Salted meat paste and surimi (defrosted) were separately stored at various temperatures (2-45°C) to study the effect of temperature on the change in their gel forming ability by measuring the jelly strength of Kamaboko gel. The first order rate constants (kJ) for the deterioration in gel forming ability of the salted meat paste and the surimi increased in the order of tilapia
ISSN:0021-5392
1349-998X
DOI:10.2331/suisan.51.847