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Título: | Loss of urea from the flesh of ray (Raja radiata) during the canning process |
Autor: | Pastoriza, Laura CSIC; Sampedro, Gabriel CSIC | Palabras clave: | Elasmobranch fish processing Non-protein nitrogen Off-flavour |
Fecha de publicación: | 1991 | Editor: | John Wiley & Sons | Citación: | International Journal of Food Science and Technology 26 (2): 211-213 (1991) | Resumen: | Elasmobranch fish are under-utilized as food because the high urea content produces unpleasant odours and flavours on storage and cooking. Cooking frozen ray (Raja radiata) in water or in steam, followed by canning in brine reduced the urea content of the muscle 4-5-fold. This should reduce off-flavour and thus improve utilization of ray as a canned product. | Descripción: | 3 pages, 1 table | Versión del editor: | https://doi.org/10.1111/j.1365-2621.1991.tb01157.x | URI: | http://hdl.handle.net/10261/296063 | DOI: | 10.1111/j.1365-2621.1991.tb01157.x | ISSN: | 0950-5423 | E-ISSN: | 1365-2621 |
Aparece en las colecciones: | (IIM) Artículos |
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accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
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