ShareTextural changes and functional properties of cod mince proteins as affected by kidney tissue and cryoprotectants.
Author(s) : CHANG C. C., REGENSTEIN J. M.
Type of article: Article
Summary
The pH of homogenates for different treatments during frozen storage at -14 deg C were compared. Fish mince with kidney (modified mince) alone or in combination with cryoprotectants had higher pH than that without kidney (control). The pH increased gradually with frozen storage time. Among the cryoprotectant treatments, sodium hexametaphosphate with sucrose/sorbitol or polydextrose had the least pH increase during frozen storage.
Details
- Original title: Textural changes and functional properties of cod mince proteins as affected by kidney tissue and cryoprotectants.
- Record ID : 1998-1772
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 2
- Publication date: 1997/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Cryoprotectant; Mince; Tissue; Texture; Kidney (organ); Surimi; Fish; Cod; Cold storage; Freezing
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Influence of collagenous material during frozen...
- Author(s) : BORDERIAS J., MARTI A., MONTERO P.
- Date : 1994
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 199 - n. 4
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Frozen storage of unwashed cod (Gadus morhua) f...
- Author(s) : JAHNCKE M., BAKER R. C., REGENSTEIN J. M.
- Date : 1992/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 3
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THE EFFECT OF LOW- OR NON-SWEET ADDITIVES ON TH...
- Author(s) : SYCH J.
- Date : 1991/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 2
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Studies on the production of frozen surimi from...
- Author(s) : OHSHIMA T., NAGASHIMA Y., SHIMAKURA K., KONAGAYA S., TANAKA M.
- Date : 1995/03/31
- Languages : English
- Source: J. Tokyo Univ. Fish. - vol. 82 - n. 1
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Biochemical and physico-chemical properties of ...
- Author(s) : MONTECCHIA C. L., ROURA S. I., ROLDAN H., PEREZ BORLA O., CRUPKIN M.
- Date : 1997/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
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