ShareCryoprotective effects of hydrogenated linear oligosaccharides for proteins of surimi made with Atlantic cod, during freezing.
[In Japanese. / En japonais.]
Author(s) : MIURA M., TAKAYANAGI T., NISHIMURA A.
Type of article: Article
Summary
Effects of the addition of 3 and 8% of saccharose, D-sorbitol and hydrogenated oligosaccharides on water content, pH and colour of kamaboko prepared with surimi. Influence of -30 deg C-storage on changes in ATPase activity of myofibrils and rheological properties of surimi. The cryoprotective effect of these oligosaccharides can be compared to that of saccharose and D-sorbitol.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1993-2093
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 6
- Publication date: 1992
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Cryoprotectant; Mince; Rheology; Surimi; Sucrose; Fish; Cod; Adenosine triphosphate
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