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RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN CHUM SALMON EGGS WITH AND WITHOUT TREATMENT BY CRYOPROTECTANTS.

Author(s) : CRAIG C. L., POWRIE W. D.

Type of article: Article

Summary

CHUM SALMON EGGS FROM SIX BATCHES OF OVARIES WERE SUBJECTED TO FLAT PLATE COMPRESSION LOADING TO DETERMINE THE MEMBRANE STRENGTH. THE MEMBRANE RUPTURE ENERGY RANGED FROM 2.36 TO 7.99 (X 0.0001) JOULES. AFTER FREEZING FRESH EGGS AT 263 K (-10 DEG C) FOR 7 DAYS, THE AVERAGE MEMBRANE RUPTURE ENERGY UPON THAWING WAS 46% LESS THAN THAT FOR FRESH EGGS. THE APPARENT VISCOSITIES OF FRESH AND FROZEN-THAWED YOLK OF CHUM EGGS WERE SIMILAR, AND IT MAY BE CONCLUDED THAT YOLK PROTEINS WERE NOT CRYODAMAGED. SODIUM CHLORIDE WAS FOUND TO BE THE MOST EFFECTIVE CRYOPROTECTIVE AGENT.

Details

  • Original title: RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN CHUM SALMON EGGS WITH AND WITHOUT TREATMENT BY CRYOPROTECTANTS.
  • Record ID : 1989-1456
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 3; 1988.05-06; 684-687; 2 fig.; 6 tabl.; 28 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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