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Titolo:
INFLUENCE OF HEATING ON THE COMPOSITION OF SEA BRED BROWN TROUT (SALMO-TRUTTA) FILLETS
Autore:
BOUZIDIELMEHDAOUI S; GANDEMER G; LAROCHE M;
Indirizzi:
INRA,ETUD INTERACT MOLEC ALIMENTAIRES LAB,BP 527 F-44026 NANTES 03 FRANCE
Titolo Testata:
Sciences des aliments
fascicolo: 2, volume: 13, anno: 1993,
pagine: 221 - 228
SICI:
0240-8813(1993)13:2<221:IOHOTC>2.0.ZU;2-6
Fonte:
ISI
Lingua:
FRE
Keywords:
BROWN TROUT; HEATING;
Tipo documento:
Article
Natura:
Periodico
Citazioni:
NO
Recensione:
Indirizzi per estratti:
Citazione:
S. Bouzidielmehdaoui et al., "INFLUENCE OF HEATING ON THE COMPOSITION OF SEA BRED BROWN TROUT (SALMO-TRUTTA) FILLETS", Sciences des aliments, 13(2), 1993, pp. 221-228

Abstract

The chemical composition of raw and heated fillets of brown trout wasstudied. The heating rate was of 1-degrees-C/min from an initial temperature of 10-degrees-C up to the choosen temperature (40-90-degrees-C). A variation of the chemical composition of raw trout fillet was observed in animals of homogeneous biological characteristics, particularly in lipid content. The cooking process did not change water and ash contents. However, it modified the proportions of other components. The nitrogen content increased during heating and fatty acids content decreased; the relative proportions of saturated and polyunsaturated fatty acids were slightly modified.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 15:23:34