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Effect of additives on water-holding capacity of frozen fishery products.

[In Chinese. / En chinois.]

Author(s) : HAO S. X., LI L. H., YANG X. Q., et al.

Type of article: Article

Summary

Water-holding capacity of frozen fish fillets and shrimp meat is determined after thawing by dipping in a solution with different water retaining agents; it was revealed that phosphate improves the water-holding capacity of fish products clearly, which is superior to NaCl. The best concentrations of additive mixture for fillets and shrimp meat are 16 and 12% respectively, and immersion time is about 20 minutes, which improves the water-holding capacity of fillets and shrimp by 228 and 308% respectively.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2005-2706
  • Languages: Chinese
  • Source: Refrigeration - vol. 89 - n. 4
  • Publication date: 2004

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