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Cryoprotectants affect physical properties of restructured trout during frozen storage.

Author(s) : JITTINANDANA S., KENNEY P. B., SLIDER S. D.

Type of article: Article

Summary

Cryoprotectants other than sucrose/sorbitol were evaluated to reduce the sweetness of restructured trout products during frozen storage. Bacterial growth, lipid oxidation, thaw loss, cook yield, colour, and texture were evaluated after 1 day, 3 months, and 6 months of storage at -20 °C. Sucrose/sorbitol, trehalose, and trehalose/sorbitol at 8% equally exhibited a cryoprotective action and minimized thaw loss and texture changes, whereas sodium lactate did not at 2% during 6 months of frozen storage. Cryoprotectants and frozen storage time did not affect bacterial growth and lipid oxidation of raw products.

Details

  • Original title: Cryoprotectants affect physical properties of restructured trout during frozen storage.
  • Record ID : 2005-2107
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 1
  • Publication date: 2005/01

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