BONE PARTICLE CONTENT OF SOME MINCED FISH MUSCLE PRODUCTS

1974 ◽  
Vol 39 (3) ◽  
pp. 588-591 ◽  
Author(s):  
MAX PATASHNIK ◽  
GEORGE KUDO ◽  
DAVID MIYAUCHI
Keyword(s):  
Fish Muscle ◽  
Particle Content ◽  
Bone Particle ◽  
Minced Fish

The Material Properties of Bone-Particle Impregnated PMMA

1986 ◽  
Vol 108 (2) ◽  
pp. 141-148 ◽  
Author(s):  
H. C. Park ◽  
Y. K. Liu ◽  
R. S. Lakes
Keyword(s):  
Shear Modulus ◽  
Young’S Modulus ◽  
Material Properties ◽  
Room Temperature ◽  
Particle Concentration ◽  
Young's Modulus ◽  
Higher Order ◽  
Particle Content ◽  
Bone Particle ◽  
Perfect Bonding

The elastic Young’s modulus and shear modulus of bone-particle impregnated polymethylmethacrylate (PMMA) has been measured experimentally at room temperature as a function of bone particle concentration. It was found that the moduli increased with increasing bone particle content. This increase was less than the stiffness increase predicted by higher-order composite theory [1, 2] under the assumption of perfect bonding between particles and matrix. It was concluded that a bond existed but that it was not a perfect bond.

scholarly journals Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S17-S19 ◽  
Author(s):  
E. Abd El-Moneim Mahmoud ◽  
J. Dostálová ◽  
D. Lukešová ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Microwave Heating ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Fish Muscle ◽  
Atlantic Mackerel ◽  
Fish Flesh ◽  
Heating Treatment ◽  
Minced Fish

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

scholarly journals Washing Effect of Minced Fish Muscle in Water on Degradation of Polyphosphates during Manufacturing Process of Surimi-Based Products.

1992 ◽  
Vol 58 (1) ◽  
pp. 79-83 ◽  
Author(s):  
Akinobu Matsunaga ◽  
Tooru Ooizumi ◽  
Atsushi Yamamoto ◽  
Ken-íchi Kawasaki ◽  
Eiichi Mizukami
Keyword(s):  
Manufacturing Process ◽  
Fish Muscle ◽  
Minced Fish

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

2011 ◽  
Vol 46 (4) ◽  
pp. 724-731 ◽  
Author(s):  
Berna Özalp Özen ◽  
Mine Eren ◽  
Aslıhan Pala ◽  
İlknur Özmen ◽  
Ayla Soyer
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Frozen Storage ◽  
Fish Muscle ◽  
Minced Fish

scholarly journals Calculation of full process freezing time in minced fish muscle

MethodsX ◽  
2021 ◽  
Vol 8 ◽  
pp. 101292 ◽  
Author(s):  
Francisco Cuesta ◽  
Isabel Sánchez-Alonso ◽  
Alfonso Navas ◽  
Mercedes Careche
Keyword(s):  
Fish Muscle ◽  
Freezing Time ◽  
Minced Fish
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