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Effect of antioxidants, citrate and cryoprotectants on protein denaturation and texture of frozen cod.

Author(s) : BADII F., HOWELL N. K.

Type of article: Article

Summary

In order to reduce protein denaturation in low fat frozen fish, cod fillets are treated using the following products: antioxidants (vitamin C: 500 mg/kg); vitamin C (250 mg/kg) + vitamin E (250 mg/kg); or as above + citrate (100 mg/kg) and cryoprotectants (saccharose 4 %, sorbitol 4 %); or a mixture of antioxidants (vitamins C + E: 250 mg/kg), citrate (100 mg/kg) and cryoprotectants (saccharose 40 g/kg + sorbitol 40 g/kg).

Details

  • Original title: Effect of antioxidants, citrate and cryoprotectants on protein denaturation and texture of frozen cod.
  • Record ID : 2004-0792
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 50 - n. 7
  • Publication date: 2002/03/01

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