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Cryoprotective 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

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