Changes in extractive components during processing of dried mullet [Mugil cephalus] roe

Four samples from different stages of the dried mullet roe processing were analyzed in detail for extractive components as well as proximate composition to correlate their changes with the formation of its characteristic flavor during the processing. The protein and lipid contents declined slightly...

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Veröffentlicht in:	NIPPON SUISAN GAKKAISHI 1988/02/25, Vol.54(2), pp.307-313
Hauptverfasser:	Chiou, T.K. (Tokyo Univ. (Japan). Faculty of Agriculture), Konosu, S
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE AMINE AMINO ACIDS AMINOACIDOS Biological and medical sciences BRINING DRYING EXTRACTOS EXTRACTS EXTRAIT Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology HUEVAS LISA MUGE Mugil cephalus MULLETS OEUFS DE POISSON PROCESAMIENTO PROCESSING ROES SALAGE SALAZON SECADO SECHAGE TRAITEMENT
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