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Cryoprotectant effects during short time frozen storage of chicken myofibrillar protein isolates.

Author(s) : UIJTTENBOOGAART T. G., TRZISZKA T. L., SCHREURS F. J. G.

Type of article: Article

Summary

The purpose of the study was to determine whether stabilization of myofibrillar protein isolates during frozen storage could be achieved by addition of certain cryoprotectants. After described tests, overall evaluations of colour, weight losses of gels during cooking as well as texture proved that 2.8% sorbitol in combination with 4% starch was the best cryoprotectant. In contrast, the addition of a dextrose polymer mixture to myofibrillar protein isolates was not effective.

Details

  • Original title: Cryoprotectant effects during short time frozen storage of chicken myofibrillar protein isolates.
  • Record ID : 1994-0355
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 2
  • Publication date: 1993/03
  • Document available for consultation in the library of the IIR headquarters only.

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