ShareCryoprotective 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
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Indexing
- Themes: Poultry
- Keywords: Cryoprotectant; Mince; Pectin; Chicken; Cold storage; Freezing; Additive
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The effects of frozen storage of chicken carcas...
- Author(s) : SKRABKA-BLOTNICKA T.
- Date : 1993
- Languages : English
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Internal temperature and packaging system affec...
- Author(s) : ANG C. Y. W., HUANG Y. W.
- Date : 1993/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 2
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The effect of cryoprotectants during freezing o...
- Author(s) : KIJOWSKI J., RICHARDSON R. I.
- Date : 1996/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 1
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Effect of spice mix and curry leaf (Murraya koe...
- Author(s) : BISWAS A. K., KONDAIAH N., ANJANEYULU A. S. R.
- Date : 2006/07
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 43 - n. 4
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Textural and microstructural properties of froz...
- Author(s) : YOON K. S., LEE C. M., HUFNAGEL L. A.
- Date : 1991
- Languages : English
- Source: Food Struct. - vol. 10 - n. 3
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