ShareEffect of carbohydrate cryoprotecting agents on the formation of N-nitrosodimethylamine in surimi-meat frankfurters.
Author(s) : PENSABENE J. W., FIDDLER W.
Type of article: Article
Summary
Effect of sucrose, sorbitol, fructose and polydextrose on the formation of N-nitrosodimethylamine in a liquid model system, a meat-and-fish, as well as a fish-and-meat-based frankfurter model system.
Details
- Original title: Effect of carbohydrate cryoprotecting agents on the formation of N-nitrosodimethylamine in surimi-meat frankfurters.
- Record ID : 1994-3597
- Languages: English
- Source: J. Food Saf. - vol. 13 - n. 2
- Publication date: 1993
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Glucide; Cryoprotectant; Meat; Surimi; Sausage; Chemical property; Meat product; Fish; Additive
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Vers de nouveaux cryoprotecteurs : la fin du su...
- Author(s) : LANGLEY-DANYSZ P.
- Date : 1992/04/06
- Languages : French
- Source: RIA (Paris) - n. 479
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CRYOPROTECTANTS IN BLUE WHITING SURIMI AND MINC...
- Author(s) : RINGDAL O.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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Physicochemical properties of frozen red hake (...
- Author(s) : LIAN P. Z., LEE C. M., HUFNAGEL L.
- Date : 2000/10
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 7
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STABILISED MINCE: AN ALTERNATIVE TO THE TRADITI...
- Author(s) : MACDONALD G. A., WILSON N. D. C., LANIER T. C.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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CRYOPROTECTIVE EFFECTS OF LACTITOL, PALATINIT A...
- Author(s) : SYCH J.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
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