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- W2322254855 abstract "Fish jelly products were prepared from whole lizard fish and leached meat stored in ice, and leached meat and surimi stored at -20°C. K value, pH, trimethylamine oxide-nitrogen (TMAON), dimethylamine-nitrogen (DMA-N), formaldehyde (FA), total volatile basic nitrogen (TVB-N) and viscosity of the meat were determined during storage. Gel-strength, folding test and organoleptic elasticity of jelly products prepared from the meat were measured. From these results, the available terms of ice stored whole fish, ice stored leached meat, -20°C stored leached meat and -20°C stored surimi for fish jelly products were estimated to be about 2-3 days, about 1 week, less than 1 week and more than 1 month, respectively. Frozen surimi containing 3% sucrose and 0.2% polyphosphate can be available for relatively long period as materials for jelly products." @default.
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- W2322254855 date "1987-01-01" @default.
- W2322254855 modified "2023-10-02" @default.
- W2322254855 title "Changes in properties of lizard fish meat as materials for fish jelly products during storage." @default.
- W2322254855 doi "https://doi.org/10.3136/nskkk1962.34.109" @default.
- W2322254855 hasPublicationYear "1987" @default.
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