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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Rheological measurements of the influence of 1,...
- Author(s) : PAJOT-AUGY E., AXELOS M. A. V.
- Date : 1992/10
- Languages : English
- Source: Cryobiology - vol. 29 - n. 5
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Cryoprotectant effects during short time frozen...
- Author(s) : UIJTTENBOOGAART T. G., TRZISZKA T. L., SCHREURS F. J. G.
- Date : 1993/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 2
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Surveys on thickening of soy proteins during co...
- Author(s) : SOEDA T.
- Date : 1995
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 7
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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
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Gelling of soy protein isolates during cold sto...
- Author(s) : SOEDA T.
- Date : 1994
- Languages : Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 41 - n. 10
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