Loss of urea from the flesh of ray (Raja radiata) during the canning process
1991
Pastoriza, Laura | Sampedro, Gabriel
3 pages, 1 table
اظهر المزيد [+] اقل [-]Elasmobranch fish are under-utilized as food because the high urea content produces unpleasant odours and flavours on storage and cooking. Cooking frozen ray (Raja radiata) in water or in steam, followed by canning in brine reduced the urea content of the muscle 4-5-fold. This should reduce off-flavour and thus improve utilization of ray as a canned product.
اظهر المزيد [+] اقل [-]This study has been carried out with the help of the General Secretary of Sea Fishing
اظهر المزيد [+] اقل [-]Peer reviewed
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Investigaciones Marinas