Loss of urea from the flesh of ray (Raja radiata) during the canning process
1991
Pastoriza, Laura | Sampedro, Gabriel
3 pages, 1 table
Показать больше [+] Меньше [-]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.
Показать больше [+] Меньше [-]This study has been carried out with the help of the General Secretary of Sea Fishing
Показать больше [+] Меньше [-]Peer reviewed
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Instituto de Investigaciones Marinas