Instructions for use Title Changes in Chemical and Sensory Properties of Migaki - Nishin (
نویسندگان
چکیده
Title Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying Author(s) Shah, A. K. M. Azad; Tokunaga, C.; Ogasawara, M.; Kurihara, H.; Takahashi, Koretaro Citation Journal of Food Science, 74(7): S309-S314 Issue Date 2009-09 Doc URL http://hdl.handle.net/2115/43810 Right The definitive version is available at www.blackwell-synergy.com Type article (author version) File Information JFS74-7_S309-S314.pdf
منابع مشابه
Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying.
Migaki-nishin is a Japanese term that refers to dried herring fillets. It is widely consumed in Japan due to its characteristic flavor enhancing properties. This study was conducted to investigate the changes in chemical and sensory properties of migaki-nishin during drying. Chemical analyses showed that extractive nitrogen and amount of peptides increased significantly (P < 0.05) up to the 8th...
متن کاملEffects of frozen storage on fatty acids profile, chemical quality indices and sensory properties of Red Tilapia (Oreochromis niloticus × Tilapia mosambicus) fillets
The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...
متن کاملEffects of frozen storage on fatty acids profile, chemical quality indices and sensory properties of Red Tilapia (Oreochromis niloticus × Tilapia mosambicus) fillets
The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...
متن کاملChemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice
Background Nowadays, the consumption of probiotic food products has become common. Since the consumption of some dairy products is not allowed for some people, there is a need for some alternative foods. Fruits are suitable for the production of probiotic drinks due to the lack of any adverse effects. Objective This study was aimed to investigate the chemical and sensory properties and the sur...
متن کاملEffect of extract from Tragopogon graminifolius DC. on properties sensory, shelf life and the viscosity rate yogurt
Background & Aim: Herbal extracts contain the important useful natural compounds. In the food industry are great important due to properties flavoring and aroma's, as well as delaying the corruption and are widely used as condiments, flavorings, preservatives and antioxidants. Experimental: The extract of Tragopogon graminifolius was added to milk prepared for yogurt producti...
متن کامل