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Effect of temperature on sorption properties and quality changes during storage of freeze-dried protein hydrolysates.

[In Polish. / En polonais.]

Author(s) : SUROWKA K.

Type of article: Article

Summary

Some sorption properties of freeze-dried enzymic protein hydrolysates from poultry heads in temperature 5 and 25 deg C were compared. An attempt to determine water activity and temperature effects on bacteria count and fat stability in these products was undertaken. BET monolayer values were highest for papain and pepsin hydrolysates and lowest for trypsin hydrolysate. A significant effect of water activity and temperature on bacteria count and TBA value was observed.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1993-0559
  • Languages: Polish
  • Source: Chlodnictwo - vol. 27 - n. 3
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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