The effects of cryoprotectants on the sensory properties of frozen blue crab (Callinectes sapidus) meat.
Author(s) : HENRY L. K., BOYD L. C., GREEN D. P.
Type of article: Article
Summary
Analysis of appearance, aroma, flavour and structure of samples treated with polydextrose or a mixture of sucrose-polydextrose, a mixture of sucrose-sorbitol-phosphate and stored at -29 deg C for 0-32 weeks. Comparison with sensory properties of non treated controls stored at -65 deg C. Cryoprotectants delay deterioration of sensory characteristics during cold storage.
Details
- Original title: The effects of cryoprotectants on the sensory properties of frozen blue crab (Callinectes sapidus) meat.
- Record ID : 1996-2971
- Languages: English
- Source: J. Sci. Food Agric. - vol. 69 - n. 1
- Publication date: 1995
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Cryoprotectant; Organoleptic property; Seafood; Crab; Freezing
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- Formats : PDF
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