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FACTORS AFFECTING THE BIOLOGICAL ACTIVITY OF LYOPHILIZED MYOFIBRILS. PROTECTIVE SUBSTANCES AND COLLAPSE TEMPERATURES.

Author(s) : MATSUDA Y.

Summary

STUDIES HAVE BEEN CONDUCTED ON THE PREPARATION OF LYOPHILIZED FISH MEAT POWDER HAVING KAMABOKO-FORMING ABILITY AND HOW THE FISH PROTEIN DENATURATION COULD BE PREVENTED IN PRACTICE. STUDIES WERE CARRIED OUT ON THE CHEMICAL MODIFICATION OF THE MATERIAL TO BE FREEZE-DRIED, AND REGULATION OF THE FREEZE-DRYING PROCESS AND STORAGE PROCESS. THE ADDITIVES WHICH COME INTO USE IN KAMABOKO PREPARATIONHAVE BEEN EXAMINED FOR THEIR PROTECTIVE EFFECT. ADDITIVES WITH MARKED EFFECT WERE GALACTOSE, GLUCOSE, MANNOSE, LACTOSE, MALTOSE, AND SUCROSE ; ADDITIVES WITH MODERATE EFFECT WERE FRUCTOSE, SORBITOL, AND SODIUM GLUTAMATE ; ADDITIVES WITHOU T XYLOSE, SALT, AND POLYPHOSPHATES.

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Details

  • Original title: FACTORS AFFECTING THE BIOLOGICAL ACTIVITY OF LYOPHILIZED MYOFIBRILS. PROTECTIVE SUBSTANCES AND COLLAPSE TEMPERATURES.
  • Record ID : 1987-0792
  • Languages: English
  • Source: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.
  • Publication date: 1985/05/20
  • Document available for consultation in the library of the IIR headquarters only.

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