Titre :
|
Effect of freeze-thaw cycles during storage on quality of meat and liver of buffalo
|
Auteurs :
|
A. Sen ;
N. Sharma
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1999
|
Format :
|
p. 28-31
|
Langues:
|
= Anglais
|
Catégories :
|
QUALITE DES PRODUITS ALIMENTAIRES
|
Mots-clés:
|
VIANDE
;
ABAT ROUGE
;
CONGELATION
;
DECONGELATION
;
MICROBIOLOGIE SANITAIRE
;
PROPRIETE PHYSICOCHIMIQUE
;
CONSERVATION SOUS VIDE
|
Résumé :
|
Meat and liver samples from buffaloes were separately packed in polyethylene and vacuum-packed in laminates. Samples were frozen at -18 °C for 5 days and thawed at refrigerated temperature (4+/-1 °C) for one day. The effects of repeated freezing and thawing (four cycles) were studies. TBA and tyrosine values increased significantly (P
|
Source :
|
Journal of Food Science and Technology - Mysore, vol.36, n°1
|