CRYOPROTECTANT EFFECTS IN SURIMI AND SURIMI/MINCE-BASED EXTRUDED PRODUCTS.

Type of article: Article

Summary

THE RELATIVE CRYOPROTECTIVE EFFECTS OF LIQUID SORBITOL (L) ALONE AND IN COMBINATION WITH SUCROSE (L-S) WAS ASSESSED IN SURIMI, EXTRUDED UNCOOKED AND COOKED PRODUCTS, AND COMPARED WITH THE CRYOPROTECTIVE EFFECTS OF CRYSTALLINE SORBITOL (C), LIQUID POLYOL, AND MODIFIED STARCH. ADDITION OF 8% SORBITOL RESULTED IN BEST WATER-HOLDING ABILITY, GEL STRENGTH AND LEAST ICE CRYSTAL FORMATION. A BETTER CRYOPROTECTIVE EFFECT WAS SHOWN IN UNCOOKED THAT IN COOKED PRODUCTS. OPTIMUM SWEETNESS WAS OBTAINED WITH EITHER C AND L AT 8% OR L-S AT 3:3%.

Details

Original title: CRYOPROTECTANT EFFECTS IN SURIMI AND SURIMI/MINCE-BASED EXTRUDED PRODUCTS.
Record ID : 1991-2189
Languages: English
Source: Ital. J. Food Sci. - vol. 55 - n. 5
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (9)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Sorbitol; Cryoprotectant; Mince; Organoleptic property; Surimi; Sucrose; Fish; Freezing