SABER UCV >
1) Investigación >
Artículos Publicados >

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/123456789/5300

Título : Characterization of sardine minced flesh washed with different solutions
Autor : Barrero, Marinela
Bello, Rafael
Palabras clave : Mince
washing
sardine
Fecha de publicación : 2000
Editorial : The Haworth press inc
Citación : Aquatic Food Product Technology;9(3)
Resumen : Minced sardine was washed with sodium bicarbonate (0.5%) and water to evaluate their effectiveness in removing components such as protein, fat, ash and non-protein nitrogen. Mince washed with NaHCO3 showed greater reductions in protein and nitrogen compounds and had a lighter color, while water washed mince showed highest reductions in ash and lipid components. Moisture and pH increased with the number of washing exchanges. Centrifugation after each washing cycle did significantly reduce the components compared to a one step centrifugation dewatering process.
URI : http://saber.ucv.ve/jspui/handle/123456789/5300
ISSN : 1049-8850
Aparece en las colecciones: Artículos Publicados

Ficheros en este ítem:

Fichero Descripción Tamaño Formato
JAFT.pdf10.49 MBAdobe PDFVisualizar/Abrir

Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2008 MIT and Hewlett-Packard - Comentarios