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FREEZE-DRYING TECHNOLOGY. PROTEIN DENATURATION AND ITS PREVENTION DURING THE PREPARATION AND PRESERVATION OF FREEZE-DRIED FISH MEAT POWDER WITH GEL-FORMING ABILITY.

[In Japanese. / En japonais.]

Author(s) : MATSUDA Y.

Type of article: Article

Summary

WHEN FISH MEATIS FREEZE-DRIED, IT IS ABLE TO RETAIN SOME OF ITS GEL-FORMING ABILITY. HOWEVER DURING THE COURSE OF FREEZE-DRYING AND SUBSEQUENT STORAGE, THE FISH PROTEIN INVARIABLY UNDERGOES DENATURATION. MANY INVESTIGATIONS HAVE THEREFORE BEEN DONE TOREDUCE THE PROTEIN DENATURATION. THE STUDY INVESTIGATES THE RETARDATION OF THE PROTEIN DENATURATION BY CHEMICAL TREATMENT PRIOR TO FREEZE-DRYING, BY PROPER CONTROL OF THE FREEZE-DRYING CONDITIONS, AND BY STORING THE FINAL PRODUCT UNDER PROPER CONDITIONS. TO MINIMIZE THE DENATURATION, THE FISH MEAT MUST BE FREEZE-DRIED IN THE PRESENCE OF PROTECTIVE SUBSTANCES SUCH AS SUCROSE ETC, DEHYDRATED THOROUGHLY AT A LOW TEMPERATURE, AND STORED UNDER LOW HUMIDITY AND/OR LOW TEMPERATURE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1989-0387
  • Languages: Japanese
  • Source: Refrigeration - vol. 63 - n. 723
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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