ShareFunctional 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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Indexing
- Themes: Meat and meat products
- Keywords: Cryoprotectant; Meat; Beef; Antioxidant; Surimi; Stability; Meat product; Cold storage; Freezing; Heart
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- Date : 1997/09
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- Source: Ital. J. Food Sci. - vol. 62 - n. 5
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- Languages : Spanish
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- Author(s) : SRINIVASAN S., XIONG Y. L.
- Date : 1996/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 4
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- Source: Ital. J. Food Sci. - vol. 61 - n. 2
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