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- W840364006 abstract "Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste." @default.
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- W840364006 date "1984-01-01" @default.
- W840364006 modified "2023-09-24" @default.
- W840364006 title "Studies on Improving the Quality of Sardine Sausage -2. Processing Conditions of Frozen Sardine Meat Paste and Quality Stability during Frozen Storage-" @default.
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