ShareEFFECT OF CRYOPROTECTANTS ON FROZEN WHITEFISH FILLETS.
Author(s) : KRIVCHENIA M., FENNEMA O.
Type of article: Article
Summary
WHITEFISH FILLETS (COREGONUS CLUPEAFORMIS) WERE TREATED WITH SODIUM TRIPOLYPHOSPHATE (STP), MONOSODIUM GLUTAMATE OR A HIGH-PH BUFFER BY HIGH PRESSURE INJECTION, THEN FROZEN AND STORED AT 261 K (-12 DEG C). SAMPLES TREATED WITH STP OR HIGH-PH BUFFER SHOWED BETTER TEXTURAL PROPERTIES. HIGH PRESSURE INJECTION OF STP WAS NOT SIGNIFICANTLY BETTER AND SOMETIMES LESS EFFECTIVE THAN SURFACE APPLICATION.
Details
- Original title: EFFECT OF CRYOPROTECTANTS ON FROZEN WHITEFISH FILLETS.
- Record ID : 1989-1031
- Languages: English
- Publication date: 1988
- Source: Source: J. Food Sci.
vol. 53; n. 4; 1988.07-08; 999-1003; 3 fig.; 4 tabl.; 24 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Texture; Organoleptic property; Fish; Fillet; Freezing; Additive
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