ShareChemical stability of antioxidant-washed beef heart surimi during frozen storage.
Author(s) : WANG B. W., XIONG Y. L. L., SRINIVASAN S.
Type of article: Article
Summary
Based on their observations the authors recommend that beef heart surimi be prepared under antioxidative conditions blended with cryoprotectants and stored at very low subfreezing temperatures (-70 deg C).
Details
- Original title: Chemical stability of antioxidant-washed beef heart surimi during frozen storage.
- Record ID : 1998-3674
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 5
- Publication date: 1997/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Cryoprotectant; Meat; Beef; Antioxidant; Surimi; Meat product; Cryopreservation; Cryofreezing; Freezing; Heart
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Functional stability of antioxidant-washed, cry...
- Author(s) : WANG B. W., XIONG Y. L. L.
- Date : 1998/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 2
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Chemical and functional properties of oxidative...
- Author(s) : PARKINGTON J. K., XIONG Y. L., BLANCHARD S. P., et al.
- Date : 2000/04
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 3
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Cryostabilization of functional properties of p...
- Author(s) : PARK J. W., LANIER T. C., PILKINGTON D. H.
- Date : 1993/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 3
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POLYPHOSPHATES AS ANTIOXIDANTS IN FROZEN BEEF P...
- Author(s) : MIKKELSEN A., BERTELSEN G., SKIBSTED L. H.
- Date : 1991
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 192
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EFFECT OF ANTIOXIDANTS ON MALONALDEHYDE PRODUCT...
- Author(s) : CALDIRONI H. A., BAZAN N. G.
- Date : 1982
- Languages : English
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