INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
Study on the influence of freezing rate on lipid oxidation in fish (salmon) and chicken breast muscles
Autor/es:
TOMAS M.C.; AÑÓN MC
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 1990 vol. 25 p. 718 - 721
ISSN:
0950-5423
Resumen:
Chicken breast and salmon muscle were frozen either slowly or rapidly at -25"C, and then stored at -5°C for up to 83 and 47 days respectively. At intervals samples were thawed and TBA values measured on either muscle distillate or centrifugal exudates.TBA values increased slightly but significantly with storage time, but freezing rate had no effect
