ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Sodium citrate, sodium erythorbate, sodium citrate plus sodium erythorbate, sodium citrate plus sodium erythorbate, and polyphosphate were used in washed and unwashed channel catfish mince. Washing reduced (P 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1083:les" location="les.gif"/〉 0.05) lipids and increased (P 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1083:les" location="les.gif"/〉 0.05) Hunter ‘L’value (lightness) of mince. Thiobarbituric reactive substances and free fatty-acid changes during frozen storage were reduced in the washed mince. Addition of antioxidants did not significantly improve the overall quality and shelf-life of the frozen mince. Washing did not have an effect on the fatty-acid composition of neutral and phospholipids in the mince.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb09422.x
