Results 211 to 220 of about 79,702 (254)
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Protein changes in frozen fish
C R C Critical Reviews in Food Science and Nutrition, 1976Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described.
Zdzislaw E. Sikorski +3 more
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The State of Water in Frozen Fish
2021 13th International Conference on Electromagnetic Wave Interaction with Water and Moist Substances (ISEMA), 2021We have investigated the dielectric permittivity of fresh and sea water fish flesh as a function of temperature. The measured spectra are complex with many overlain interfacial processes. However, 2 distinct process related to water-protein complexes can be identified. One is hydration water around proteins.
Paul Ben Ishai +3 more
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Journal of the Fisheries Research Board of Canada, 1967
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J. W. Boyd +2 more
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J. W. Boyd +2 more
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Glazing of frozen fish: Analytical and economic challenges
Analytica Chimica Acta, 2010Adequate glazing (6-10%) of fish fillets prior to frozen storage protects the final product from dehydration, oxidation and quality loss. Excessive glazing (>12%) on the other hand may significantly affect the economic value and end user satisfaction of frozen fish fillets.
Wim Verbeke +2 more
exaly +3 more sources
Microwave Attenuation by Frozen Fish
Journal of Microwave Power, 1977AbstractThe degree of attenuation of r.f. and microwave power in frozen fish muscle is related to the unfrozen water content. Provided that the total water content is known, measurement of this attenuation provides a means of determining the enthalpy of the muscle non-destructively.
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Mycological Evaluation of Imported Frozen Fish
Alexandria Journal of Veterinary Sciences, 2015A total number of 100 samples of four types of frozen fish (Barbone, Sardine, Baca and Mackerel) were collected from different Alexandria markets. The samples were subjected to mycological tests to evaluate the fungal load of these frozen fish.
Ibrahim Samaha +3 more
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