FROZEN STORAGE OF UNWASHED COD (GADUS-MORHUA) FRAME MINCE WITH AND WITHOUT KIDNEY TISSUE

被引：16

作者：

JAHNCKE, M

BAKER, RC

REGENSTEIN, JM

机构：

[1] CORNELL UNIV,DEPT POULTRY & AVIAN SCI,ITHACA,NY 14853

[2] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 03期

关键词：

COD; FISH; SEAFOOD; FRAME MINCE; DEBONING; FLAVOR; KIDNEY;

D O I：

10.1111/j.1365-2621.1992.tb08046.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Removal of kidney material was essential for a higher quality cod frame mince. The removal of kidney tissue before deboning eliminated typical "chemical" and "petroleum" type flavors and resulted in a white, less red, and higher quality unwashed frame mince. Those samples without kidney tissue had good frozen storage stability, (particularly at -40-degrees-C) and could be used as an ingredient in apropriate meat products. The length of iced storage of frames or whole cod had little effect on frame mince quality during frozen storage.

引用

页码：575 / 580

页数：6

共 30 条

[1] DENATURATION OF COD MYOSIN DURING FREEZING AFTER MODIFICATION WITH FORMALDEHYDE [J].