Effect of vacuum treatment on smoke penetration into boiled skipjack loins for production of smoke-dried skipjack

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文
• 2002-06-01

著者

• Miki Hidemasa

  Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University

• MASENGI Simson

  United Graduate School of Agricultural Sciences, Kagoshima University

• SHINDO Jo

  Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima, University

• Masengi Simson

  United Graduate School Of Agricultural Sciences Kagoshima University

• Shindo Jo

  Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University

関連論文

• Effect of Specific Binding of High Density Lipoprotein to Eel Hepatocytes on Their Secretion of Lipoprotein
• Effects of Urea on Thermal Gelation Process of Myosin B Prepared from Shark Muscle
• Effect of vacuum treatment on smoke penetration into boiled skipjack loins for production of smoke-dried skipjack
• Acceleration of smoke penetration into boiled fish loins by vacuum treatment for the production of smoke-dried fish (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
• Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack
• Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters
• Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia
• Effect of Heating Rate on Reduction of Himodori in Heat-induced Gel of Fish Pastes

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