Free sugars in chill‐stored, trawled codling (Gadus callarias) muscle
- 1 October 1958
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 9 (10) , 672-677
- https://doi.org/10.1002/jsfa.2740091008
Abstract
Glucose is the only free sugar present in fresh codling muscle; ribose appears during chill storage. Glucose values fall during storage and, after the initial rise, ribose values also fall. The causes of these changes, and their relevance to the appearance of brown discolorations in salted and dehydrated codling, are discussed.Keywords
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