ShareTextural and microstructural properties of frozen fish mince as affected by the addition of nonfish proteins and sorbitol.
Author(s) : YOON K. S., LEE C. M., HUFNAGEL L. A.
Type of article: Article
Summary
Milk and soya proteins as well as sorbitol reduce flesh firmness while egg white and wheat gluten soften the texture. These proteins and sorbitol stabilize the myofibrillar organization by reducing the myofibrillar contraction induced by freezing.
Details
- Original title: Textural and microstructural properties of frozen fish mince as affected by the addition of nonfish proteins and sorbitol.
- Record ID : 1993-0327
- Languages: English
- Source: Food Struct. - vol. 10 - n. 3
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Cryoprotectant; Mince; Texture; Fish; Freezing; Additive
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- Languages : English
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- Author(s) : REGENSTEIN J. M., SAMSON A., TIMBERLAKE A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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- Author(s) : SWINIARSKA J., ZARZYCKI B.
- Date : 1993
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- Source: Chlodnictwo - vol. 28 - n. 4
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EFFECT OF DIFFERENT HYDROCOLLOIDS ON THE STABIL...
- Author(s) : DA PONTE D. J. B., ROOZEN J. P., PILNIK W.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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- Author(s) : KNORR D., REGENSTEIN J. M.
- Date : 1983
- Languages : English
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