ShareEffect 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
Links
See other articles in this issue (9)
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Shrimp; Water content; Fish; Freezing; Additive
-
Factor influencing on restoration of fish meat ...
- Author(s) : FUKUDA Y.
- Date : 2006
- Languages : Japanese
- Source: Refrigeration - vol. 81 - n. 941
View record
-
Water uptake, protein solubility, and protein c...
- Author(s) : CHANG C. C., REGENSTEIN J. M.
- Date : 1997/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 2
View record
-
Studies of individually quick frozen and block ...
- Author(s) : GUPTA S. S., BASU S.
- Date : 1992
- Languages : English
- Source: Fish. Technol. - vol. 29 - n. 1
View record
-
Thawing equipment of frozen fish blocks by wate...
- Author(s) : OMORI H., ASO Y.
- Date : 1996/12
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 830
View record
-
Effects of immersion freezing methods on water ...
- Author(s) : DIAO Y., CHENG X., WANG L., XIA W.
- Date : 2021/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 131
- Formats : PDF
View record