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Effects of dairy ingredients on some chemical, physico-chemical and functional properties of minced fish during freezing and frozen storage.

Author(s) : ANESE M., GORMLEY R.

Type of article: Article

Summary

Some dairy ingredients have been selected as cryoprotectants and have been added to four different fish mince types in order to slow undesired changes in the fish due to freeze/thaw cycles. Changes in fish chemical composition, colour, pH, water-holding capacity and texture of fish gels were investigated. The addition of the dairy ingredients affected the pH and the colour of the fish minces. For almost all of the fish types studied, the lower the fish water-holding capacity values, the greater the texture for the gels.

Details

  • Original title: Effects of dairy ingredients on some chemical, physico-chemical and functional properties of minced fish during freezing and frozen storage.
  • Record ID : 1997-0360
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 1-2
  • Publication date: 1996

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