Changes in the texture and structure of cod and haddock fillets during frozen storage

Food Hydrocolloids

Volumn 16, Issue 4, 2002, Pages 313-319

  Badii, Farah ^a   Howell, Nazlin K ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Differential scanning calorimetry; Fish texture; Frozen storage; Hydrophobicity; Protein denaturation; Small and large deformation rheology

Indexed keywords

DENATURATION; ELASTICITY; FISH; FORMALDEHYDE; HYDROPHOBICITY; MUSCLE; PROTEINS; THERMOANALYSIS;

DEFORMATION RHEOLOGY; DEFORMATION TECHNIQUES; FISH TEXTURE; FROZEN STORAGE; HIGH STORAGE TEMPERATURES; LARGER DEFORMATIONS; PROTEIN DENATURATION; SCANNING THERMAL ANALYSIS; SMALL AND LARGE DEFORMATION RHEOLOGY; SMALL DEFORMATIONS;

DIFFERENTIAL SCANNING CALORIMETRY;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FISH; FOOD ANALYSIS; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; HYDROPHOBICITY; MUSCLE; PROTEIN DENATURATION; YOUNG MODULUS;

GADUS MORHUA; MELANOGRAMMUS AEGLEFINUS;

EID: 0036097930     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00104-7     Document Type: Article

References (19)

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