Blanchiert oder Gegart? - Die Einstufung erhitzter Muscheln (Perna canaliculus) durch Eiweißuntersuchung

Rehbein, Hartmut and Schubring, Reinhard (1996) Blanchiert oder Gegart? - Die Einstufung erhitzter Muscheln (Perna canaliculus) durch Eiweißuntersuchung. Informationen für die Fischwirtschaft aus der Fischereiforschung, 43(1), pp. 29-36.

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Official URL: http://aquacomm.fcla.edu/3852

Abstract

The evaluation of heated mussels by protein analysis makes clear that the methods used allow a differentiation between mussel tissues which had experienced different degrees of heating. It could be verifiyed by both, the analysis of enzyme activities and differential scanning calorimetry that the investigated trade products were only blanched and not completely well done cooked.

Item Type: Article
Title: Blanchiert oder Gegart? - Die Einstufung erhitzter Muscheln (Perna canaliculus) durch Eiweißuntersuchung
Personal Creator/Author:
CreatorsEmail
Rehbein, Hartmuthartmut.rehbein@mri.bund.de
Schubring, Reinhardreinhard.schubring@mri.bund.de
Refereed: No
Journal or Publication Title: Informationen für die Fischwirtschaft aus der Fischereiforschung
Volume: 43
Number: 1
Page Range: pp. 29-36
Date: 1996
ISSN: 1437-5842
Contact Email Address: hartmut.rehbein@mri.bund.de
Issuing Agency: Bundesforschungsanstalt für Fischerei
Additional Information: Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung = Information on Fishery research in 2010.
Uncontrolled Keywords: chemical analysis; cosumer protection; quality changes; food quality
Subjects: Fisheries
Health
Item ID: 3852
Depositing User: Horst Bahl
Date Deposited: 09 Oct 2010 12:54
Last Modified: 10 Nov 2012 19:02
URI: http://aquaticcommons.org/id/eprint/3852

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