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Effect of some additives on the shelf life of whole ray wing muscle during ice storage.

Author(s) : PASTORIZA L., FERNANDEZ REIRIZ M. J., SAMPEDRO G., HERRERA J. R., CABO M. L.

Summary

Ray wings (Raja clavata) were dipped in different additive solutions, i.e. Polydextrose, lactitol, sodium lactate and erythorbate, and stored in the ice state for two or three weeks. Results were compared with a control with no additive. Shelf-life was evaluated in samples containing Polydextrose or lactitol by determinations of pH, ammonia content viscosity, water binding capacity and odour. Lipid fractions (fatty acids, polar lipids and neutral lipids) were studied in samples with sodium lactate or sodium erythorbate. Results are given.

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Pages: 307-312

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Details

  • Original title: Effect of some additives on the shelf life of whole ray wing muscle during ice storage.
  • Record ID : 1996-1055
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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