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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