Technological and chemical characteristics of blue shark during storage
1986
Koczot, A. (Morski Instytut Rybacki, Gdynia (Poland))
Basic chemical composition of the muscular tissue of the shark under fresh conditions and during 11 month cold storage is discussed. There are also indicated changes in the tissue quality during storage at applying the following indicators: determination of the content of total nitrogen compounds, content of non-albumin nitrogen compounds, carbamide, pH, water content, lipids content and the level of acid value, peroxide value1407, iodine value. A great stability of the albumin fraction during cold storage is st
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