Share

Cryoprotective properties of pectin and lecithin in chicken meat tissue during frozen storage.

Krioochrome wlasciwosci pektyny i lecytyny w tkance miesniowej drobiu w czasie zamrazalniczego przechowywania.

Author(s) : STODOLNIK L., ROSINSKI P., GRZEGRZÓLKA A.

Type of article: Article

Summary

The aim of this study was to determine the effect of pectin and lecithin addition in 0.25, 0.50 and 0.75% concentration to minced chicken meat tissue on increasing of water holding capacity and consistence changes of meat during storage at -18 °C. The analysis included: thermal and forced exudes as well as hardness of meat tissue.

Details

  • Original title: Krioochrome wlasciwosci pektyny i lecytyny w tkance miesniowej drobiu w czasie zamrazalniczego przechowywania.
  • Record ID : 2005-2099
  • Languages: Polish
  • Source: Chlodnictwo - vol. 39 - n. 8
  • Publication date: 2004

Links


See other articles in this issue (3)
See the source

Indexing