QUANTITATIVE QUALITY TESTS FOR FROZEN FISH - SOLUBLE-PROTEIN AND FREE FATTY-ACID CONTENT AS QUALITY CRITERIA FOR HAKE (MERLUCCIUS-CAPENSIS) STORED AT -18-DEGREES C

被引：36

作者：

DEKONING, AJ

MOL, TH

机构：

[1] Fishing Industry Research Institute, University of Cape Town, Rosebank, 7700, Lower Hope Street

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 54卷 / 03期

关键词：

HAKE FILLETS AND MINCE; QUALITY INDEX; TEXTURE; PROTEIN SOLUBILITY; FREE FATTY ACIDS;

D O I：

10.1002/jsfa.2740540316

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Hake fillets and mince were frozen and stored at - 180-degrees-C in four different tests. Samples were periodically withdrawn and analysed for total protein, protein soluble in aqueous salt solution, free fatty acid content and texture. Highly significant correlations were found between the texture and both the ratio of protein soluble in aqueous salt solution to total protein and the free fatty acid content. These correlations led to the formulation of quantitative quality criteria based on protein soluble in aqueous salt solution and free fatty acid content for frozen hake stored at - 18-degrees-C.

引用

页码：449 / 458

页数：10

共 14 条

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Bradstreet R., 1965, KJELDAHL METHOD ORGA, DOI 10.1016/C2013-0-12545-7

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