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Bacterial extracellular ice nucleator effects on freezing of foods.

Author(s) : LI J., LEE T. C.

Type of article: Article

Summary

Extracellular ice nucleators (ECINs) were incorporated into foods and subjected to subzero freezing. Time-temperature profiles, ice-formation patterns and textures were examined by thermocouple, microscopy and texture analyzer. Onset temperatures (initial freezing), enthalphies and freezing rates were measured. Addition of ECINs to liquid foods elevated ice nucleation temperatures and promoted freezing. Solid or semisolid products frozen with ECINs resulted in a fiber-like texture. Results indicated that ECINs can be used instead of whole bacterial cells for efficient freezing and textural modification.

Details

  • Original title: Bacterial extracellular ice nucleator effects on freezing of foods.
  • Record ID : 1999-3606
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 3
  • Publication date: 1998/05
  • Document available for consultation in the library of the IIR headquarters only.

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