Addition of collagen to heavy salted and lightly salted, chilled and ...
Addition of collagen to heavy salted and lightly salted, chilled and ...
Addition of collagen to heavy salted and lightly salted, chilled and ...
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Contents<br />
Objectives ................................................................................................................................................ 1<br />
Material <strong>and</strong> methods ............................................................................................................................. 2<br />
Experimental design ............................................................................................................................ 2<br />
Raw material ....................................................................................................................................... 3<br />
Processing ............................................................................................................................................ 3<br />
Weighing .............................................................................................................................................. 4<br />
Sampling .............................................................................................................................................. 4<br />
Weight changes <strong>and</strong> cooking yield ...................................................................................................... 4<br />
Analysis <strong>of</strong> chemical composition ....................................................................................................... 5<br />
Water holding capacity ....................................................................................................................... 5<br />
Microbial analysis ................................................................................................................................ 5<br />
Analysis <strong>of</strong> TVB‐N <strong>and</strong> TMA ................................................................................................................. 6<br />
Analysis <strong>of</strong> TBARS ................................................................................................................................ 6<br />
Measurement <strong>of</strong> pH ............................................................................................................................ 6<br />
Statistical analysis <strong>of</strong> data ................................................................................................................... 6<br />
Results <strong>and</strong> discussion ............................................................................................................................. 7<br />
Raw fillets ........................................................................................................................................ 7<br />
Chilled fillets .................................................................................................................................... 7<br />
Frozen fillets .................................................................................................................................. 12<br />
Salted fillets ................................................................................................................................... 13<br />
Conclusion ............................................................................................................................................. 15<br />
Acknowledgement ................................................................................................................................. 15<br />
References ............................................................................................................................................. 16
Change language