ShareCARBOHYDRATES AS CRYOPROTECTANTS FOR MEATS AND SURIMI.
Author(s) : MACDONALD G. A., LANIER T.
Type of article: Article
Summary
THE DENATURATION OF PROTEINS IN FROZEN STORED MEAT AND POULTRY IS COMPARED WITH FROZEN SURIMI AND THE EFFECTS OF CRYOPROTECTANT ADDITIVES AND THEIR MECHANISM IS DISCUSSED. BOTH LOW AND HIGH MOLECULAR WEIGHT CARBOHYDRATES ARE REVIEWED AND RESULTS ARE GIVEN FOR SURIMI AND PRE, POST RIGOR BEEF, BOTH SALTED AND UNSALTED, TREATED WITH VARIOUS CRYOPROTECTANTS. G.R.S.
Details
- Original title: CARBOHYDRATES AS CRYOPROTECTANTS FOR MEATS AND SURIMI.
- Record ID : 1991-2649
- Languages: English
- Source: J. Food Technol. - vol. 45 - n. 3
- Publication date: 1991/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Poultry; Meat; Protein; Surimi; Fish; Denaturation; Freezing; Additive
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