Loss of urea from the flesh of ray (Raja radiata) during the canning process
1991
Pastoriza, Laura | Sampedro, Gabriel
3 pages, 1 table
Afficher plus [+] Moins [-]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.
Afficher plus [+] Moins [-]This study has been carried out with the help of the General Secretary of Sea Fishing
Afficher plus [+] Moins [-]Peer reviewed
Afficher plus [+] Moins [-]Mots clés AGROVOC
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