Determination of physical properties of meat: Viscosity of fish meat sol
Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability of the fish meat, fish mince, leached meat, and surimi, etc. Specifically, the procedures in the sampling and sample preparation, the apparatus and reagents required, and the analytical procedures and calculations are presented.
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| Format: | book_section biblioteca |
| Language: | English |
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Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
1987
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| Subjects: | Chemistry, Fisheries, Manuals, Culture media, Analysis, Analytical techniques, Methodology, Chemical analysis, Fishery products, Processed fishery products, Fishery industry, Food technology, Standards, Specifications, Viscosity, Minced products, |
| Online Access: | http://hdl.handle.net/1834/40992 |
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