EFFECTS OF DIFFERENT TYPES OF CARRAGEENANS AND CARBOXYMETHYL CELLULOSES ON THE STABILITY OF FROZEN STORED MINCED FILLETS OF COD.

Type of article: Article

Summary

DIFFERENT TYPES OF CARRAGEENANS AND CARBOXYMETHYL CELLULOSES WERE USED AS ADDITIVES (5 G/KG) FOR MINCED FILLETS OF COD. SAMPLES WERE STORED AT 255 K (-18 DEG C) FOR 10 WEEKS. EXCEPT KAPPA CARRAGEENAN THE ADDITIONS IMPROVED THE WATER HOLDING CAPACITY OF THE RAW AND COOKED MINCED FISH AND DECREASED TOUGHENING DURING FROZEN STORAGE. THE ADDITION OF IOTA CARRAGEENAN RESULTED IN SAMPLES WITH REMARKABLE TEXTURE STABILITY. THE HIGHER THE VISCOSITY OF CARBOXYMETHYL CELLULOSE, THE MORE IT INCREASED THE SOFTNESS AND WATER HOLDING CAPACITY.

Details

Original title: EFFECTS OF DIFFERENT TYPES OF CARRAGEENANS AND CARBOXYMETHYL CELLULOSES ON THE STABILITY OF FROZEN STORED MINCED FILLETS OF COD.
Record ID : 1986-1521
Languages: English
Source: J. Food Technol. - vol. 20 - n. 5
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Mince; Water holding; Organoleptic property; Fish; Cod; Freezing; Additive