Mai et al., 1980 - Google Patents
Composition of lipids and proteins of deboned minced and filleted white sucker (Catostomus commersoni)Mai et al., 1980
- Document ID
- 8218611624882702832
- Author
- Mai J
- Kinsella J
- Publication year
- Publication venue
- Journal of Food Biochemistry
External Links
Snippet
Total lipids, phospholipids (PL), free fatty acids, TBA, carbonyl values, fatty acids and amino acid composition of filleted sucker (FS) and mechanically deboned minced sucker (MDMS), were determined. Higher PL concentration (534 mg/100 g versus 370 mg/100 g) and higher …
- 150000002632 lipids 0 title abstract description 31
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Castellini et al. | Effect of dietary vitamin E on the oxidative stability of raw and cooked rabbit meat | |
| Vatansever et al. | Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition | |
| Pirini et al. | Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E | |
| Corino et al. | Effects of dietary fats on meat quality and sensory characteristics of heavy pig loins | |
| Murphy et al. | The antioxidative properties of rosemary oleoresin and inhibition of off‐flavours in precooked roast beef slices | |
| Øverland et al. | Effect of fish oil on growth performance, carcass characteristics, sensory parameters, and fatty acid composition in pigs | |
| O'keefe et al. | Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens | |
| Aminullah Bhulyan et al. | Stability of lipids and polyunsaturated fatty acids during smoking of Atlantic mackerel (Scomber scombrus L.) | |
| Realini et al. | Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles | |
| Sébédio et al. | Stability of polyunsaturated omega-3 fatty acids during deep fat frying of Atlantic mackerel (Scomber scombrus L.) | |
| Abouel-Yazeed | Fatty acids profile of some marine water and freshwater fish | |
| Kinsella et al. | The proximate and lipid composition of several species of freshwater fishes | |
| Mai et al. | Changes in lipid composition of cooked minced carp (Cyprinus carpio) during frozen storage | |
| Ljubojević et al. | Fatty acid composition, chemical composition and processing yield of traditional hot smoked common carp (Cyprinus carpio, L) | |
| Ramírez et al. | Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage | |
| Abu-Tarboush et al. | Cholesterol and fat contents of animal adipose tissues | |
| Mai et al. | Composition of lipids and proteins of deboned minced and filleted white sucker (Catostomus commersoni) | |
| Onibi et al. | Use of α‐tocopherol acetate to improve fresh pig meat quality of full‐fat rapeseed‐fed pigs | |
| Merdzhanova et al. | Fatty acid and fat soluble vitamins composition of raw and cooked Black Sea horse mackerel | |
| Aubourg et al. | Damage inhibition during frozen storage of horse mackerel (Trachurus trachurus) fillets by a previous plant extract treatment | |
| Isabel et al. | Influence of dietary α-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced dry-cured ham | |
| Tichivangana et al. | Lipid oxidation in cooked fish muscle | |
| Domiszewski et al. | Quality of lipids in marinated herring | |
| Mai et al. | Lipid composition of dark and white muscle from white sucker (Catostomus commersoni) | |
| Hintermeister | Nutritional composition changes in Alaska pollock (Gadus chalcogrammus) during and between Bering sea A and B seasons |