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Functional stability of antioxidant-washed, cryoprotectant-treated beef heart surimi during frozen storage.

Author(s) : WANG B. W., XIONG Y. L. L.

Type of article: Article

Summary

Beef heart surimi is prepared in the presence or absence of propyl gallate and blended with or without cryoprotectants (sorbitol, sucrose) prior to frozen storage at -15, -29 and -70 deg C up to 52 weeks. Protein solubility, gelling characteristics, water-holding capacity, cooking yield, and emulsifying properties are studied. Functional properties are largely protected by cryoprotectants as well as at -70 deg C independent of cryoprotectants.

Details

  • Original title: Functional stability of antioxidant-washed, cryoprotectant-treated beef heart surimi during frozen storage.
  • Record ID : 1999-1738
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 2
  • Publication date: 1998/03
  • Document available for consultation in the library of the IIR headquarters only.

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