Effect of selected factors on maturation rate of salted herring
1996
Jasinska, M.
The aim of the work was to assess effects of glutamic acid and their mixture on maturation and shelf life of salted Baltic herring. The assays were made on whole fish, carcasses and fillets. Additionally effects of time of frozen storage on quality of the salted product obtained were assessed. Changes which occur in salted fish muscle during salting and storage were determined organoleptically and chemically, taking into account nonprotein nitrogen, amino nitrogen, qualitative and quantitative composition of amino acids as well as content of lactic acid and changes in pH
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书目信息
出版者
Akademia Rolnicza w Szczecinie
页码
117 p.
其它主题
Poisson congele; Composicion quimica; Aptitud para la conservacion; Propiedades organolepticas; Acido glutamico; Acido lactico; Propriete organoleptique; Aptitude a la conservation; Aminoacidos; Nitrogeno; Poisson sale; Acide amine; Stockage congele
语言
抛光
注释
Summaries (En, Pl)
22 fig., 42 tables; 124 ref.; Distributed 1997
ISBN
83-86521-52-X
翻译的标题
Wplyw wybranych czynnikow na szybkosc dojrzewania solonych sledzi
类型
Summary; Thesis; Bibliography
团体作者
Akademia Rolnicza, Szczecin (Poland)
1998-08-15
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