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Freeze-thawing studies at different concentrations, using an actomyosin solution (extracted from Alaska pollock), revealed that an 8% (w/v) solution of oligosaccharides mixture (HBOS) was most effective in cryoprotection. During frozen storage (-18 °C), HBOS showed cryoprotective effects similar to sucrose and a sucrose-sorbitol mixture (1:1).
Details
- Original title: Highly concentrated branched oligosaccharides as cryoprotectant for surimi.
- Record ID : 2000-3103
- Languages: English
- Source: Ital. J. Food Sci. - vol. 64 - n. 3
- Publication date: 1999/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Cryoprotectant; Surimi; Sugar; Freezing
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CRYOPROTECTIVE EFFECTS OF SUGAR, POLYOLS AND/OR...
- Author(s) : PARK J. W., LANIER T. C., GREEN D. P.
- Date : 1988
- Languages : English
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Cryoprotective effect of milk whey on surimi fr...
- Author(s) : DONDERO M., CARVAJAL P., CIFUENTES A.
- Date : 1994/06
- Languages : English
- Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 3
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Cryoprotective effects of some substances on ja...
- Author(s) : DONDERO M., YANEZ G., CUROTTO E., et al.
- Date : 1991/12
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 4
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THERMAL CONDUCTIVITY OF SURIMI: MEASUREMENT AND...
- Author(s) : WANG D. Q., KOLBE E.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
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Improvement of frozen storage tolerance by the ...
- Author(s) : KAWASHIMA A., HAMADA Y., KUSANO S., et al.
- Date : 2006
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 23 - n. 3
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