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Cryostabilization mechanism of fish muscle proteins by maltodextrins.

Author(s) : CARVAJAL P. A., MACDONALD G. A., LANIER T. C.

Type of article: Article

Summary

The work reveals the ability of maltodextrins to stabilize fish muscle proteins to denaturing effects of frozen storage. Increasing molecular weights of maltodextrins depressed proper gel formation, presumably limiting their application to the stabilization of meats intended for gelling applications. Added sweetness in cryoprotection of meats could also be minimized by use of less sweet lower molecular weights polyols or dextrose if browning is not a problem.

Details

  • Original title: Cryostabilization mechanism of fish muscle proteins by maltodextrins.
  • Record ID : 2000-0445
  • Languages: English
  • Source: Cryobiology - vol. 38 - n. 1
  • Publication date: 1999/01

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