Effect of Some Cryoprotectant Agents on Physicochemical Properties of Frozen Stored Bolti Tilapia nilotica Fish Fillets /
Mohamed Emad Eldeen Abdelaziz
Effect of Some Cryoprotectant Agents on Physicochemical Properties of Frozen Stored Bolti Tilapia nilotica Fish Fillets / تاثير حاميات التبريد على الخواص الطبيعية الكيميائية لشرائح سمك البلطى المخزن بالتجميد Mohamed Emad Eldeen Abdelaziz ; Suppervised Abd El Rahman Mohamed , Salah Hussein AbouRaya - Cairo : Mohamed Emad Eldeen Abdelaziz , 2006 - 198P : ill ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
Fish is one of the most important sources of animal protein available in the tropics and has been widely accepted as a good source of protein and other elements for the maintenance of healthy bodyThere are many methods available for processing and preserving of fresh fish including canning , chilling , freezing and saltingFreezing is a widely used and highly effective means for long - term preservation of muscle system , since deteriorative biochemical changes are slowed down and inactivation of microbiological activity occursHowever , freeze - induced protein denaturation and related functionality losses are commonly observed in frozen muscle
Cryoprotectant Hydropobicity Physicochemical changes
Effect of Some Cryoprotectant Agents on Physicochemical Properties of Frozen Stored Bolti Tilapia nilotica Fish Fillets / تاثير حاميات التبريد على الخواص الطبيعية الكيميائية لشرائح سمك البلطى المخزن بالتجميد Mohamed Emad Eldeen Abdelaziz ; Suppervised Abd El Rahman Mohamed , Salah Hussein AbouRaya - Cairo : Mohamed Emad Eldeen Abdelaziz , 2006 - 198P : ill ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
Fish is one of the most important sources of animal protein available in the tropics and has been widely accepted as a good source of protein and other elements for the maintenance of healthy bodyThere are many methods available for processing and preserving of fresh fish including canning , chilling , freezing and saltingFreezing is a widely used and highly effective means for long - term preservation of muscle system , since deteriorative biochemical changes are slowed down and inactivation of microbiological activity occursHowever , freeze - induced protein denaturation and related functionality losses are commonly observed in frozen muscle
Cryoprotectant Hydropobicity Physicochemical changes