Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage

Food Research International

Volumn 34, Issue 1, 2001, Pages 47-53

  Siddaiah, D ^a,b   Sagar Reddy, G Vidya ^a   Raju, C V ^a   Chandrasekhar, T C ^a  

^a UNIVERSITY OF AGRICULTURAL SCIENCES   (India)

^b ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Frozen storage; Keeping quality; Lipid deterioration; Protein denaturation; Silver carp

Indexed keywords

CHEMICAL COMPOSITION; DAY LENGTH; FATTY ACID; FOOD STORAGE; HIGH TEMPERATURE; HYPOPHTHALMICHTHYS MOLITRIX; MUSCLE PROTEIN; PEROXIDE;

EID: 0035110738     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00127-7     Document Type: Article

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