4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
.z%M 5 =w B 14 29 39 4142 53 64 25 : I 8 0” d co c- 14 Retention Index 21 26 16 20 27 Figure 2. Aromagrams of volatile flavor components in flavor concentrates of PBs hydrolysate. A: Before concentration; B: Prepared by atmospheric evaporation; C: Prepared by vacuum evaporation (Peak numbers correspond to those in Table 1, S: Strong, M: Medium, W: Weak). 54
S . ..g M E m E -W 1 1-. :c B Retention Index -+ 23 Retention index Figure 3. Aromagrams of volatile flavor components in CPBs control (A) and CPBs hydrolysate (B) before concentration (Peak numbers correspond to those in Table 1, S: Strong, M: Medium, W: Weak .
- Page 150 and 151: Table 2. Treatments Mean moisture v
- Page 152 and 153: side). These adjustments are essent
- Page 154 and 155: Siggia S. 1963. Methods for trace q
- Page 156 and 157: work on combining acetates and phos
- Page 158 and 159: untreated fresh fillets and treated
- Page 160 and 161: Fig. 3. 10 0 m control tJ 0.1% MKP-
- Page 162 and 163: negative bacteria such as Pseudomon
- Page 164 and 165: concentrations up to 1% could be us
- Page 166 and 167: Fey, M.S., and Regenstein, J.M. 198
- Page 168 and 169: Schaack, M.M., and Marth E.H. 1988.
- Page 170 and 171: MATERIALS AND METHODS Materials Liv
- Page 172 and 173: . , FIGURE 1. ANAEROBIC PLATE COUNT
- Page 174 and 175: il . --.-_._ 1+_- /: _- : _ _ _ _ _
- Page 176 and 177: , I . ‘ r , r , c I, , -1 ’ I .
- Page 178: I I ’ , ’ . I : , I ’ I 1 * :
- Page 181 and 182: Reed, R. J., G. R. Ammerman, and T.
- Page 183 and 184: Antioxidants can be added to increa
- Page 185 and 186: Table 1. Effect of wash treatment o
- Page 187 and 188: Table 2. Effect of antioxidant trea
- Page 189 and 190: (1993) for whole dressed catfish. C
- Page 191 and 192: Anonymous. 1992. Processing up 11%
- Page 193 and 194: Sin&_&x, R. O. and Yu, T. C. 1958.
- Page 195 and 196: 1. Materials MATERIALS AND METHODS
- Page 197: RESULTS AND DISCUSSION Aroma profil
- Page 202 and 203: .s CM 8 C s-t B W S' a .g CM $ C .-
- Page 204 and 205: Marshall, G.A. Moody, M.W., Hackney
- Page 206 and 207: AN OVERVIEW OF THE NMFS PRODUCT QUA
- Page 208 and 209: STORAGE CHARACTERISTICS OF FROZEN B
- Page 210 and 211: OPTIMUM CONDITIONS FOR THE PREPARAT
- Page 212 and 213: 3 BUILDING STRATEGIC PARTNERSHIPS F
- Page 214 and 215: for aquaculture supporting developm
- Page 216 and 217: problem solving of complex regional
- Page 218 and 219: DESIGN OF AN AUTOMAT EVALUATION DEV
- Page 220 and 221: sides of the shrimp were averaged.
- Page 222 and 223: Ammonia Measurements Figure 2 shows
- Page 224 and 225: REFERENCES Balaban, M. O., Yeralan,
- Page 226 and 227: QUALITIES OF FRESH AND PREVIOUSLY F
- Page 228 and 229: For the samples stored for six mont
- Page 230 and 231: stored for six month, had lower bac
- Page 232 and 233: Table 1. Psychrotrophic bacterial p
- Page 234 and 235: Table 7. Juiciness of refrigerated
- Page 236 and 237: Table 12. Cohesiveness of baked ref
- Page 238 and 239: Table 16. Shear force and centrifti
- Page 240 and 241: SAS Institute Inc. 1987. “SAS/STA
- Page 242 and 243: with a color chart. In this paper,
- Page 244 and 245: TABLE 1 Comparison of Histamine Tes
- Page 246 and 247: 11, Chassande, O., Renard, S., Barb
- Page 248 and 249: FIGURE 1 Time Course for Histamine
S<br />
. ..g M<br />
E<br />
m<br />
E<br />
-W 1<br />
1-.<br />
:c<br />
B<br />
Retention Index<br />
-+<br />
23<br />
Retention index<br />
Figure 3. Aromagrams of volatile flavor components in CPBs<br />
control (A) and CPBs hydrolysate (B) before concentration<br />
(Peak numbers correspond to those in Table 1, S: Strong,<br />
M: Medium, W: Weak .
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