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Thesis-1978-Tang.pdf (2.83 MB)

A chemical method for the investigation of chemical changes in fish during smoking

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posted on 2018-07-13, 08:53 authored by Suet-Lan Tang
This report surveys the literature on the effects of smoking on the nutritive value of flesh foods and the chemical changes associated with such processing methods. The development of a dye binding method for use in assessing protein damage in smoked Coley (Pollachius vireus) fillets is described. The use of blacking reagents with dye binding permitting estimation of lysine content is also described and the results so determined are compared with values for lysine obtained by the use of fluoro-dinitrobenzene. The possibility of interference from smoke components in the dye binding and the fluoro-dinitrabenzene methods was also examined.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Publisher

© Suet Lan Tang

Rights holder

© Suet Lan Tang

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/

Publication date

1978

Notes

A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of a degree of Master of Science of the Loughborough University of Technology.

Language

  • en

Qualification name

  • MSc

Qualification level

  • Masters

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    Chemical Engineering Theses

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