Results 221 to 230 of about 77,009 (255)

Mycological Evaluation of Imported Frozen Fish

Alexandria Journal of Veterinary Sciences, 2015
A 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, Amr Amer, Yousef AbdElshahid, Safaa Elbialy   +3 more
openaire   +1 more source

Storage lives of chilled and frozen fish and fish products

International Journal of Refrigeration, 1986
Abstract This Paper describes a meeting that was timely and clearly of wide international interest. It brought together people of diverse backgrounds — academics, Government research workers, inspectors, industrialists and others and, although no clear conclusions emerged, there was general agreement that the participants gained considerably from the
openaire   +1 more source

The rate of phospholipid hydrolysis in frozen fish

International Journal of Food Science & Technology, 1969
Summary. Phospholipid hydrolysis was studied in lemon sole and haddock between ‐7°C and ‐29°C. the rate of reaction was much faster in the Gadoid. the haddock data showed evidence for a rapid first order reaction in which lecithin and phosphatidylethanolamine containing C16:0, C18:1 and C20:5 acids were preferentially hydrolysed.
JUNE OLLEY, JANE FARMER, EVA STEPHEN
openaire   +1 more source

[Protein denaturation in frozen fish].

Die Nahrung, 1976
To inhibit the rapid deterioration of the production-technological properties of fish meat minced and frozen on board, it is necessary to become acquainted with the causes of protein denaturation under these conditions. It was found that the protein solubility in codfish is impaired by formaldehyde which develops from trimethyl-amine oxide during ...
Z E, Sikorski, S, Kostuch, I, Kolodziejska   +2 more
openaire   +1 more source

Nature and orientation of ice in frozen fish

International Journal of Food Science & Technology, 1966
SummaryThe ice component of frozen fish muscle has been examined by X‐ray diffraction. Only the common hexagonal form was observed, but line intensities indicated strong orientation of the crystallites. The c‐axis is shown to be perpendicular to the direction of freezing; the muscle fibre direction does not appear to affect the direction of orientation
openaire   +1 more source

LNA-FISH for Detection of MicroRNAs in Frozen Sections

2010
MicroRNAs (miRNAs) are small ( approximately 22 nt) noncoding RNA molecules that regulate the expression of protein coding genes either by cleavage or translational repression. miRNAs comprise one of the most abundant classes of gene regulatory molecules in multicellular organisms. Yet, the function of miRNAs at the tissue, cell, and subcellular levels
openaire   +3 more sources

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Comprehensive Reviews in Food Science and Food Safety, 2022
Jinfeng Pan, Koushik Roy, Jan Mraz
exaly  

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Foods, 2021
Suwalee Fong-In, Warinporn Klunklin, Suphat Phongthai   +2 more
exaly  

Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)

Food Chemistry: X, 2023
Shanbai Xiong
exaly  

Protein biomarkers associated with frozen Japanese puffer fish (Takifugu rubripes) quality traits

Food Chemistry, 2020
Ruijun Li, Yunzhi Li, Meng Gou
exaly