Loss of urea from the flesh of ray (Raja radiata) during the canning process
1991
Pastoriza, Laura | Sampedro, Gabriel
3 pages, 1 table
Show more [+] Less [-]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.
Show more [+] Less [-]This study has been carried out with the help of the General Secretary of Sea Fishing
Show more [+] Less [-]Peer reviewed
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Instituto de Investigaciones Marinas