Titre :
|
Behavior of fish meat components during manufacture of frozen surimi through processing with CaCl2 washing
|
Auteurs :
|
H. Saeki ;
F. Hirata
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1994
|
Format :
|
p.335-339
|
Langues:
|
= Anglais
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
Mots-clés:
|
POISSON
;
CONGELATION
;
TRANSFORMATION
;
ADDITIF CHIMIQUE
|
Résumé :
|
White croaker and walleye pollack frozen surimis were manufactured with CaCl2 washing of the minced meat. The behavior of several components in the fish meat during manufacturing was then investigated.
|
Source :
|
Fisheries science, vol 60, n°3
|