ShareCryoprotectants improve physical and chemical properties of frozen blue crab meat (Callinectes sapidus).
Author(s) : HENRY L. K., BOYD L. C., GREEN D. P.
Type of article: Article
Summary
Effects of pasteurization of cryoprotectants (polydextrose, sucrose-sorbitol-phosphate) on physical properties (water content, drip, colour) chemical composition, TBA index and rheological properties during storage for 32 weeks. Compared with non-treated or pasteurized samples, samples treated with cryoprotectants show higher stability against oxidation.
Details
- Original title: Cryoprotectants improve physical and chemical properties of frozen blue crab meat (Callinectes sapidus).
- Record ID : 1996-2970
- Languages: English
- Source: J. Sci. Food Agric. - vol. 69 - n. 1
- Publication date: 1995
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Cryoprotectant; Texture; Physical property; Chemical property; Seafood; Crab; Freezing
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