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FROZEN STORAGE PERFORMANCE OF COOKED CULTIVATED MUSSELS (MYTILUS EDULIS L): INFLUENCE OF ASCORBIC ACID AND CHELATING AGENTS.

Author(s) : ABLETT R. F., GOULD S. P., SHERWOOD D. A.

Type of article: Article

Summary

THE USEFULNESS OF ASCORBIC ACID AND CHELATING AGENTS IN RETARDING SENSORY DETERIORATION AND PROGRESSION OF OXIDATIVE RANCIDITY IN FROZEN-COOKED MUSSELS WAS INVESTIGATED. ASCORBIC ACID WITH AND WITHOUT CHELATING AGENTS PROVED EFFECTIVE IN ARRESTING PROGRESSION OF OXIDATIVE RANCIDITY AT 261 K (-12 DEG C) FOR 20 WK. HOWEVER, THESE AGENTS PROVED INEFFECTIVE IN PREVENTING SENSORY DETERIORATION UNDER THE SAME CONDITIONS. AT 243 K (-30 DEG C) MUSSELS SHOWN AN IMPROVED SENSORY STABILITY AND LESS PROGRESSION OF LIPID OXIDATION. THE INEFFECTIVENESS OF ANTIOXIDANT AGENTS IN PREVENTING SENSORY DETERIORATIVE CHANGES MAY INDICATE THE PRESENCE OF OTHER, AS YET UNDETERMINED, DEGRADATIVE PATHWAYS.

Details

  • Original title: FROZEN STORAGE PERFORMANCE OF COOKED CULTIVATED MUSSELS (MYTILUS EDULIS L): INFLUENCE OF ASCORBIC ACID AND CHELATING AGENTS.
  • Record ID : 1987-1058
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 5; 1986.09-10; 1118-1121; 7 tabl.; 30 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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