Εμφάνιση απλής εγγραφής

dc.contributor.author Λάζος, Ευάγγελος Σ. el
dc.date.accessioned 2015-05-27T17:00:36Z
dc.date.available 2015-05-27T17:00:36Z
dc.date.issued 2015-05-27
dc.identifier.uri http://hdl.handle.net/11400/11256
dc.rights Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.source http://www.tandfonline.com en
dc.source http://www.tandfonline.com/doi/abs/10.1300/J030v04n01_03 en
dc.subject Canning
dc.subject Κυπρίνος
dc.subject Sterilization
dc.subject Οργανοληπτική αξιολόγηση
dc.subject Sensory evaluation
dc.subject Κονσερβοποίηση
dc.subject Αποστείρωση
dc.subject Ψάρια
dc.subject Fish
dc.title Thermal processing of freshwater cyprinids en
heal.type journalArticle
heal.classification Food
heal.classification Food technology
heal.classification Τροφή
heal.classification Τεχνολογία τροφίμων
heal.classificationURI http://id.loc.gov/authorities/names/n00009376
heal.classificationURI http://skos.um.es/unescothes/C01577
heal.classificationURI **N/A**-Τροφή
heal.classificationURI **N/A**-Τεχνολογία τροφίμων
heal.identifier.secondary DOI: 10.1300/J030v04n01_03
heal.language en
heal.access campus
heal.publicationDate 2010-10-11
heal.bibliographicCitation Lazos, E. (1995) Thermal processing of freshwater cyprinids. "Journal of Aquatic Food Product Technology", 4 (1), p.31-50 en
heal.abstract The suitability of freshwater chub (Leuciscus cephalus) and ide (Leuciscus idus) for canning was investigated. The average time to reach an Fo = 7.5 min at 115°C was 57 min; at 120°C, 35 min; and at 125°C, 26 min, in 3% brine packs. The best time and temperature combination for the aimed Fo value 7.5 and for a product of good quality was 57 min at 115°C. Significant changes in the moisture, protein, fat, ash, and salt content of canned chub and ide were observed. In the course of the processing, TVB-N content increased from 9.53 mg/100g to 25-37.1 mg/100g in ide and to 63.92 -81.10 mg/100g in chub, while TBA values were significantly decreased from 5.87-6.65 to 0.45-1.90 mg/1000g. Precooking in brine, and brine containing tartaric acid and/or polyphosphate, and processing at different time-temperature combinations had an influence on chemical composition. Increase in processing temperature and precooking in brine containing tartaric or polyphosphate significantly increased the texture force (p < 0.001) of the canned products as measured by Instron FTM equipped with Kramer Shear Cell. The texture force measurements correlated well with sensory panel scores. Pretreatment (brine, tartaric, polyphosphate) affected sensory panel scores. The canned products precooked in polyphosphate received the highest sensory scores and also exhibited the highest texture force. en
heal.publisher Taylor & Francis en
heal.journalName Journal of Aquatic Food Product Technology en
heal.journalType peer-reviewed
heal.fullTextAvailability false


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Εμφάνιση απλής εγγραφής

Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες Εκτός από όπου ορίζεται κάτι διαφορετικό, αυτή η άδεια περιγράφεται ως Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες