Share

Cryoprotective effect of maltodextrin 25 DE, milk whey and mixtures on surimi from jack mackerel (Trachurus murphyi).

[In Spanish. / En espagnol.]

Author(s) : DONDERO M., GANDOLFO M., CIFUENTES A.

Type of article: Article

Summary

Protein denaturation was reduced during frozen storage in all the cryoprotectants tested. The best results based on the sensorial test, water holding capacity, gel strength and breaking force, were achieved with maltodextrin 25 DE, maltodextrin-sorbitol, and sucrose-sorbitol. Maltodextrin 25 DE 8% showed a better cryoprotectant effect than milk whey at 8% level.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1995-3032
  • Languages: Spanish
  • Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 4
  • Publication date: 1994/08
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing