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Physicochemical properties of frozen red hake (Urophycis chuss) mince as affected by cryoprotective ingredients.

Author(s) : LIAN P. Z., LEE C. M., HUFNAGEL L.

Type of article: Article

Summary

Effects of alginate, iota-carrageenan, soy protein concentrate (SPC), sodium tripolyphosphate (STPP), and sorbitol on physicochemical and sensory properties of red hake mince stored at -20 °C for 17 weeks were investigated. The addition of 0.4% alginate, 4% sorbitol, and 0.3% STPP kept the mince from hardening and improved its dispersibility during mixing.

Details

  • Original title: Physicochemical properties of frozen red hake (Urophycis chuss) mince as affected by cryoprotective ingredients.
  • Record ID : 2002-0275
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 7
  • Publication date: 2000/10
  • Document available for consultation in the library of the IIR headquarters only.

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