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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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