PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF ROE FROM AUTUMN SPAWNING HERRING (CLUPEA-HARENGUS HARENGUS L)

被引：8

作者：

GAGNE, N ^{[1
]}

ADAMBOUNOU, LT ^{[1
]}

机构：

[1] UNIV QUEBEC,DEPT BIOL & HLTH SCI,300 ALLEE URSULINES,RIMOUSKI G5L 3A1,QUEBEC,CANADA

来源：

FOOD RESEARCH INTERNATIONAL | 1994年 / 27卷 / 04期

关键词：

ROE; EGGS; HERRING; MATURITY; FUNCTIONAL PROPERTIES;

D O I：

10.1016/0963-9969(94)90197-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Various functional properties (viscosity, pH, emulsifying capacity, and emulsion stability) of roe from autumn spawning herring (Clupea harengus harengus L.) were evaluated in relation to their stage of maturity (three stages of maturity). Analysis of variance indicated that maturity stage did not significantly affect (P > 0.05) the various functional properties examined.

引用

页码：405 / 408

页数：4

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