EFFECT OF CRYOPROTECTANTS ON FROZEN BURBOT FILLETS AND A COMPARISON WITH WHITEFISH FILLETS.

Type of article: Article

Summary

BURBOT FILLETS (LOTA LOTA) WERE INJECTED WITH SODIUM TRIPOLYPHOSPHATE (STP), MONOSODIUM GLUTAMATE, A HIGH PH BUFFER OR AN ANTIOXIDANT MIXTURE BHA (BUTYLATED HYDROXYANISIDE), PROPYL GALLATE AND CITRIC ACID UNDER HIGH PRESSURE, THEN FROZEN AND STORED AT 261 K (-12 DEG C). SAMPLES TREATED WITH STP OR THE HIGH-PH BUFFER HAD BETTER TEXTURAL PROPERTIESTHAN UNTREATED CONTROL SAMPLES. SAMPLES INJECTED WITH STP EXHIBITED NO IMPROVEMENT AS COMPARED TO THE DIPPED STP SAMPLES AND IN SOME RESPECTS WERE WORSE. BURBOT AND WHITEFISH HAVE VERY DIFFERENT TEXTURAL PROPERTIES.

Details

Original title: EFFECT OF CRYOPROTECTANTS ON FROZEN BURBOT FILLETS AND A COMPARISON WITH WHITEFISH FILLETS.
Record ID : 1989-1032
Languages: English
Publication date: 1988
Source: Source: J. Food Sci.
vol. 53; n. 4; 1988.07-08; 1004-1008; 1050; 4 fig.; 5 tabl.; 17 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Comparison; Texture; Organoleptic property; Fish; Fillet; Freezing; Additive