Antioxidizing action of glutaminic acid and glycerine on the tissue of cod during frozen storage

Stodolnik, L.; Podsiodlo, L. . Inst. Technologii Zywnosci Pochodzenia Morskiego

Antioxidizing action of glutaminic acid and glycerine on the tissue of cod during frozen storage

1984

Stodolnik, L. | Podsiodlo, L. (Akademia Rolnicza, Szczecin (Poland). Inst. Technologii Zywnosci Pochodzenia Morskiego)

There was applied crumbled tissue of Baltic cod with addition of glutaminic acid and glycerine in amounts of 0.5, 1.0, and 1.5%. The samples were stored at temperature 253 degrees K and 243 degrees K during three months. An analysis was carried out to evaluate the content changes of peroxidase, free fatty acid as well as changes in leakage and toughness of tissue

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AGROVOC Keywords

acide glutamique acide gras antioxidantes antioxydant bacalao cabillaud glicerol glycerol oxydation pescado congelado temperatura temperature teneur en lipides

Bibliographic information

Published in

Chlodnictwo (Poland)

Volume 19 Issue 11 ISSN 0009-4919

Pagination

pp. 10-12

Other Subjects

Acidos grasos; Propriete physico-chimique; Acido glutamico; Contenido de lipidos; Poisson congele; Propiedades fisico-quimicas; Almacenamiento en frigorificos / musculos; Oxidacion; Stockage au froid / muscle

Language

Polish

Note

9 fig.; 12 ref. Summaries (En, Fr, Pl, Ru)

Type

Summary

In AGRIS since: 1986-08-15

Format: AGRIS AP

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Antioxidizing action of glutaminic acid and glycerine on the tissue of cod during frozen storage

1984

AGROVOC Keywords

Bibliographic information