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Article: Studies from A.K. Balange et al provide new data on food science.
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
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According to recent research from Hat Yai, Thailand, "The effect of ethanolic kiam wood extract (EKWE) and commercial tannin (CT) on the gel properties of surimi produced from mackerel (Rastrelliger kanagurta) stored in ice for different times (0 to 12 d) was studied. During 12 d of iced storage, pH, total volatile base (TVB), trimethylamine (TMA), and trichloroacetic acid (TCA)soluble peptide contents as well as thiobarbituric acid-reactive substances (TBARS) of mackerel mince increased while myosin heavy chain (MHC) band intensity decreased continuously (P
"The result suggested that deterioration, protein degradation, and lipid oxidation proceeded with increasing ...