Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material

Author:

Surasani Vijay Kumar ReddyORCID,Raju C. V.,Singh Arashdeep,Joshi Sagar

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference40 articles.

1. Al-Bulushi IM, Kasapis S, Dykes GA, Al-Waili H, Guizani N, Al-Oufi H (2013) Effect of frozen storage on the characteristics of a developed and commercial fish sausages. J Food Sci Technol 50:1158–1164. https://doi.org/10.1007/s13197-011-0441-x

2. AOAC (2000) Official Methods of analysis of AOAC International. Association of Official and Analytical Chemists, Rockville, MD, USA

3. APHA, 1992. Recommended methods for the microbial examination of foods. Broadway: American Public Health Association, 19, 181–188

4. Beatty SA, Gibbons NE (1937) The measurement of spoilage in fish. J Biol Board Canada 3:79–91. https://doi.org/10.1139/f37-007

5. Benjakul S, Visessanguan W (2010) Impacts of freezing and frozen storage on quality changes of seafood. In: Devahastin S (ed) Physico-chemical aspects of food engineering and processing. CRC Press, Boca Raton, FL, pp 283–306

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