STUDIES ON THE “KAMABOKO”, FISH JELLY, AND FISH SAUSAGE PRODUCTS-VIII
نویسندگان
چکیده
منابع مشابه
Review On Jelly Fish Detection and Prevention Schemes in Manets
The Mobile ad Hoc Networks work for number of applications in the present times. Some of the uses require quick transmission of the data from an emergency disaster prone area to the help centers. If the objective of least end to end delay between the transmissions is defeated for the delay sensitive applications, then it could lead to more harm. Jelly Fish attack is one such kind of many possib...
متن کاملCombined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...
متن کاملCombined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...
متن کاملOrange Oil as a Preservative for Fish Sausage
Fish sausage is ground fish meat, or a mixture primarily of ground fish with ground pork, together with vegetable oil, permissible preservatives, seasoning and starch. It is packed in a casing and processed. It is a semi-processed food, the time and temperature of processing of the product being not sufficient o kill all micro organisms. Thermotolerant and spore-forming bacteria survive the pro...
متن کاملAdenosine triphosphate breakdown products as a freshness indicator of some fish species and fish products
The breakdown products of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx) of some fish species and heated fish products were determined by high-performance liquid chromatography (HPLC) and rapid paper strip method. The K value, calculated from ATP degradation products, the percent of the s...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1960
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.26.66