Effect of frozen storage on the characteristics of a developed and commercial fish sausages

Author:

Al-Bulushi Ismail M.,Kasapis Stefan,Dykes Gary A.,Al-Waili Humaid,Guizani Nejib,Al-Oufi Hamed

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference61 articles.

1. Abd-El-Rahman A (2002) Changes in selected chemical, microbiological and sensory quality characteristics of common carp (Cyprinus carpio L) blocks during frozen storage. Egyptian J Agric Res 80(4):1925–1936

2. Al Bulushi I, Kasapis S, Al Oufi H, Al Mamary S (2005) Evaluating the quality and storage stability of fish burgers during frozen storage. Fisheries Sci 71:648–654

3. Al-Assaf R, Abdullah B (2005) The effects of garlic, coriander, and paprika on lipid oxidation in beef frankfurters. Dirasat: Agric Sci 32(2):215–221

4. Al-Harbi A, Uddin M (2005) Microbiological quality changes in the intestine of hybrid tilapia (Oreochromis niloticus x Oreochromis aureus) in fresh and frozen storage condition. Lett Appl Microbiol 40:486–490

5. Al-Ismail K (2002) Antioxidant activity of black cumin seeds extracts in corn oil and lard. Dirasat: Agric Sci 29(3):295–301

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