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MILK POWDERS AS CRYOPROTECTANTS IN FROZEN MINCED FISH.

Author(s) : NIELSEN J., BRUUN A., MADSEN A.

Summary

IN ORDER TO PREVENT THE DENATURATION OF MINCED FISH, POLYPHOSPHATES AND VARIOUS SUGAR ALCOHOLS ARE OFTEN ADDED BEFORE FREEZING. OTHER ADDITIVES AS FOR INSTANCE AMINO ACIDS ARE REPORTED. THE PRESENT WORK REPORTS THE CRYOPROTECTIVE ACTIVITY OF MILK PROTEIN POWDERS IN DIFFERENT CONCENTRATIONS AS COMPARED WITH THAT OBTAINED FROM ADDING LACTOSE AND ENZYME HYDROLYSATES. THE STORAGE TEMPERATURES WERE 263 AND 248 K (-10 AND -25 DEG C). THE MILK PROTEIN POWDERS ARE REPORTED TO INFLUENCE THE TASTE, COLOUR AND CULINARY PROPERTIES. IT IS SUGGESTED THAT THIS IS ONLY PARTLY DUE TO THE CONTENT OF LACTOSE.

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Pages: 1985-4

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Details

  • Original title: MILK POWDERS AS CRYOPROTECTANTS IN FROZEN MINCED FISH.
  • Record ID : 1987-0604
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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