Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
20 (1985), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Cod fillet, trimmings from the fillet, and tissue recovered from the skeleton after filleting were assayed over a 12 month period for nitrogen, moisture, hydroxyproline and water holding capacity. No significant differences were found in nitrogen or moisture content. However, the mean hydroxyproline contents were significantly different in all three tissues. Water holding capacity was significantly less in tissues recovered from the skeleton than in fillet or fillet trimmings. A seasonal trend was observed in moisture and nitrogen content. Soluble and myofibrillar protein nitrogen and non-protein nitrogen were also measured on the three tissue types. No significant differences were found.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb01954.x
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