ShareCryoprotective properties of proline in cod muscle studied by differential scanning calorimetry.
Author(s) : RASMUSSEN P. H., JORGENSEN B., NIELSEN J.
Type of article: Article
Summary
No exothermic or endothermic transitions due to the crystallisation of proline were observed within the investigated concentration range suggesting that proline has the ability to stay in solution when the freezable water fraction of cod muscle is converted to ice. These findings indicate that proline may represent a promising ingredient as cryoprotective in fish products.
Details
- Original title: Cryoprotective properties of proline in cod muscle studied by differential scanning calorimetry.
- Record ID : 1998-1968
- Languages: English
- Source: Cryo-Letters - vol. 18 - n. 5
- Publication date: 1997/09
- Document available for consultation in the library of the IIR headquarters only.
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