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Leaching of protein and other nitrogenous compounds during brine curing of mackerel

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dc.contributor.author Mathew, S.
dc.contributor.author Raghunath, M.R.
dc.date.accessioned 2013-06-11T09:42:46Z
dc.date.available 2013-06-11T09:42:46Z
dc.date.issued 1996
dc.identifier.citation Fishery Technology 1996:33(1), 69-71 en_US
dc.identifier.uri http://hdl.handle.net/123456789/199
dc.description.abstract Protein and other nitrogenous compounds were estimated in the brine and muscle of cured whole and gutted mackerel . Higher and faster loss of these compounds into the brine occurs during the initial hours of of salting in gutted mackerel than in whole mackerel . However the differences were minimal towards the end of the curing period (24 h). High values of alpha amino nitrogen were found in the cured muscle which indicated high tissue proteinase activity . The total loss of all nitrogenous compounds into brine was quite small at 2g Nitrogen kg- ' fish. en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists (India) en_US
dc.subject brine salting en_US
dc.subject nitrogen compound losses mackerel en_US
dc.title Leaching of protein and other nitrogenous compounds during brine curing of mackerel en_US
dc.type Article en_US


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