ShareThe effect of cryoprotectants during frozen storage on gelling properties of myofibrillar protein isolates.
Author(s) : SCHREURS F. J. G., UIJTTENBOOGAART T. G., TRZISZKA T. L., REIMERT H. G. M.
Summary
Comparison of the effects of several compounds (including sorbitol syrup, sucrose, polydextrose, and potato starch) on storage stability and gelling properties of chicken-isolated myofibrillar proteins.
Details
- Original title: The effect of cryoprotectants during frozen storage on gelling properties of myofibrillar protein isolates.
- Record ID : 1994-2383
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Poultry
- Keywords: Poultry; Cryoprotectant; Meat; Protein; Colloidal suspension; Stability; Chicken; Cold storage
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Gel forming capacity of fish mince during froze...
- Author(s) : HUIDOBRO A., TEJADA M.
- Date : 1993/05/03
- Languages : English
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
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Salmon mince from different raw materials, func...
- Author(s) : HANSEN G. T., SORENSEN N. K., NYVOLD T. E.
- Date : 1993/05/03
- Languages : English
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
View record
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The effects of frozen storage of chicken carcas...
- Author(s) : SKRABKA-BLOTNICKA T.
- Date : 1993
- Languages : English
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PROTEIN-PROTEIN INTERACTIONS IN GELS OF PRE-AND...
- Author(s) : BEAS V. E., CRUPKIN M.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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Effects of low temperature on viscosity and gel...
- Author(s) : JELEN P., HOSTIN S., JESCHKE J., KERR G.
- Date : 1992/08/25
- Languages : English
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