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CRYOPROTECTIVE EFFECTS OF SOME MATERIALS ON COD-SURIMI PROTEINS DURING FROZEN STORAGE.

Author(s) : SYCH J.

Type of article: Article

Summary

FREEZE-INDUCED PROTEIN DENATURATION OF COD SURIMI WAS STUDIED AS AFFECTED BY CARBOHYDRATES (SUCROSE AND GLUCOSE SYRUP AT 8% W/W), POLYOLS (SORBITOL AND GLYCEROL AT 8% W/W), PROTEIN HYDROLYSATES (FISH PROTEIN AND CASEIN HYDROLYSATES AT 4% W/W), HYDROCOLLOIDS (PECTIN-1% W/W, SODIUM ALGINATE, LAMBDA-AND IOTA-CARRAGEENAN-0.5% W/W) AND COMBINATIONS OF THE ABOVE (SUCROSE/SORBITOL 1:1 MIXTURE AT 8% W/W, OR COMBINED WITH PROTEIN HYDROLYSATES AT 4% W/W). THE BEST CRYOPROTECTION EFFECT WAS ACHIEVED FROM SORBITOL, GLUCOSE SYRUP (DE = 60), SUCROSE AND SUCROSE/SORBITOL 1:1 W/W MIXTURE AT 8% W/W IN SURIMI.

Details

  • Original title: CRYOPROTECTIVE EFFECTS OF SOME MATERIALS ON COD-SURIMI PROTEINS DURING FROZEN STORAGE.
  • Record ID : 1991-2190
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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