SharePhysicochemical 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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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Cryoprotectant; Physico-chemical property; Frozen food; Fish; Additive
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