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Cryoprotective effect of milk whey on surimi from jack mackerel (Trachurus murphyi).

Author(s) : DONDERO M., CARVAJAL P., CIFUENTES A.

Type of article: Article

Summary

Cryoprotective effect of milk whey was studied in surimi from jack mackerel during frozen storage at -18 deg C for five months. Milk whey was added at a level of 4.6 and 8% w/w (with and without 0.2% polyphosphates). The results were compared with a commercial mixture of 8% sucrose-sorbitol (1:1) and a control. The decrease of ATPase (adenosine triphosphate) activity and water-holding capacity was reduced by a combination of polyphosphates and 8% milk whey. The best cryoprotective effect was achieved with 8% milk whey plus 0.2% polyphosphates and the commercial mixture. The addition of 8% milk whey improved the sensory characteristic of gel after 155 days at -18 deg C.

Details

  • Original title: Cryoprotective effect of milk whey on surimi from jack mackerel (Trachurus murphyi).
  • Record ID : 1995-2368
  • Languages: English
  • Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 3
  • Publication date: 1994/06
  • Document available for consultation in the library of the IIR headquarters only.

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