ShareFreezing and frozen storage of myofibril preparations with cryoprotectants.
Author(s) : KIJOWSKI J., STANGIERSKI J., PIKUL J.
Summary
After adding glucose-sorbitol-triphosphates or sodium glutamate or glucose-sorbitol-cellulose, the myofibrils are frozen and kept at -20 deg C for 0, 4, 8 and 12 weeks. Protein solubility, cooking losses and texture parameters (hardness, elasticity, compactness) are measured. The freezing process reduces protein solubility. The glucose-sorbitol-triphosphate reduces myofibril gel losses during cooking, and gel cohesion.
Details
- Original title: Freezing and frozen storage of myofibril preparations with cryoprotectants.
- Record ID : 1995-0316
- Languages: English
- Publication date: 1993
- Source: Source: INRA, Symp. eur. Qual. Viande Volaille, Tours
vol. 1; 308-313; 10 ref.
Indexing
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Themes:
Food engineering;
Poultry - Keywords: Poultry; Muscle; Cryoprotectant; Meat; Texture; Protein; Physical property; Freezing
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