Share

Effect of polyphosphate dip treatment on frozen storage of Indian squid Loligo duvauceli orbigny.

Author(s) : SELVARAJ P., INDRA-JASMINE G., JEYACHANDRAN P.

Type of article: Article

Summary

Squid fillets (mantles) given a dip treatment in aqueous trisodium polyphosphate solution (5% w/v) prior to freezing showed reduced protein denaturation as evidenced by improved texture, decreased thaw drip and weight loss, retention of salt soluble and alpha-amino nitrogens as compared with control squids during frozen storage. The overall acceptance is better in polyphosphate treated samples than in control.

Details

  • Original title: Effect of polyphosphate dip treatment on frozen storage of Indian squid Loligo duvauceli orbigny.
  • Record ID : 1993-2712
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 4
  • Publication date: 1992/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (5)
See the source

Indexing