Physicochemical and sensory quality changes of surimi from silver carp (Hypophthalmichthys molitrix) in frozen storage at -18ºC
The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC). The results showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value (PV) and expressible moisture inc...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2011-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_110005_en.html |