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INFLUENCE OF FROZEN STORAGE AND PHOSPHATE PREDIPS ON COATING ADHESION IN BREADED FISH PORTIONS.

Author(s) : COREY M. L., GERDES D. L., GRODNER R. M.

Type of article: Article

Summary

THE INFLUENCE OF FREEZE-THAW CYCLES AND THE PRESENCE OF PHOSPHATE ON THE ADHESION OF TWO COMMERCIALLY PRODUCED BATTERFRY COATINGS TO FROZEN FISH PORTIONS WERE INVESTIGATED. PRIOR TO COATING, ONE-HALF OF THE SAMPLES WERE TREATED WITH A 10% SODIUM TRIPOLYPHOSPHATE PREDIP. AFTER COATING, THE SAMPLES WERE PREFRIED AND FROZEN. THE STORAGE CONDITIONS CONSISTED OF 1, 2 OR 3 FREEZE-THAW CYCLES DURING A 3-MONTH PERIOD AND STORAGE AT A CONSTANT TEMPERATURE. FREEZE-THAW CYCLES RESULTED IN MOISTURE LOSS FROM THE BREADING, BUT DID NOT INFLUENCE COATING LOSS.

Details

  • Original title: INFLUENCE OF FROZEN STORAGE AND PHOSPHATE PREDIPS ON COATING ADHESION IN BREADED FISH PORTIONS.
  • Record ID : 1987-2277
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 2; 1987.03-04; 297-299; 4 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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