Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus)

Food Research International

Volumn 38, Issue 4, 2005, Pages 469-474

  Natseba, A ^a   Lwalinda, I ^a   Kakura, E ^a   Muyanja, C K ^a   Muyonga, J H ^a  

^a MAKERERE UNIVERSITY   (Uganda)

Author keywords

Fish texture; Frozen storage; Nile perch; Protein denaturation; Protein functionality

Indexed keywords

BIOCHEMISTRY; DETERIORATION; FATTY ACIDS; FOOD PRODUCTS; FREEZING; HYDROLYSIS; ICE; LIPIDS; MOISTURE; PROTEINS; TEXTURES;

BIOCHEMICAL CHANGES; FROZEN STORAGE; PRE-FREEZING; TEXTURE DETERIORATION;

FOOD STORAGE;

LATES NILOTICUS;

EID: 14744294484     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.10.014     Document Type: Article

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