Share

IIR document

CRYOPROTECTANTS IN BLUE WHITING SURIMI AND MINCE OF GREATER ARGENTINE.

Author(s) : RINGDAL O.

Summary

FREEZING CONSIDERABLY REDUCES THE GELLING POWER OF FISH MUSCLE PROTEINS. THIS REDUCTION CAN BE OFFSET BY THE ADDITION OF CRYOPROTECTANTS. THREE DIFFERENT MIXTURES OF CRYOPROTECTANT WERE USED WITH BLUE WHITING (MICROMESISTUIS POUTASSOU) AND WITH MINCE OF GREATER ARGENTINE (ARGENTINA SILUS). SAMPLES WERE STORED AT 243 K (-30 DEG C) FOR 1 YEAR, AND GIVEN FOLDING, PENETRATION AND TORSION TESTS. A SENSORIAL TEST WAS ALSO CARRIED OUT TO DETERMINE SUGAR LEVELS. FROZEN SAMPLES REMAINED STABLE FOR 1 YEAR FOLLOWING THE ADDITION OF CRYOPROTECTANTS. THE MIXTURE SUGAR/SORBITOL GAVE THE BEST GELLING PROPERTIES.

Available documents

Format PDF

Pages: 1990-3

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: CRYOPROTECTANTS IN BLUE WHITING SURIMI AND MINCE OF GREATER ARGENTINE.
  • Record ID : 1992-0252
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (46)
See the conference proceedings

Indexing