Physicochemical and sensory quality changes of surimi from silver carp (Hypophthalmichthys molitrix) in frozen storage at -18ºC
The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC). The results showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value (PV) and expressible moisture inc...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Persa |
| Publicado em: |
Iranian Fisheries Research Organization
2011-01-01
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| coleção: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Assuntos: | |
| Acesso em linha: | http://isfj.areo.ir/article_110005_en.html |
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