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The influence of lactic acid with trisodium phosphate on solubility of protein and some physical properties of Baltic cod stuffings during frozen storage.

[In Polish. / En polonais.]

Author(s) : SWINIARSKA J., ZARZYCKI B.

Type of article: Article

Summary

Additions of 0.25% lactic acid with 0.5% trisodium phosphate and 1.0% sodium chloride to stuffings of Baltic cods stored at 253 K for 20 weeks. The influence of these additions on solubility of proteins, on liberation of formaldehyde and on the effluent and hardness was determined. It was found that quoted substances increase solubility of proteins, diminish the quantity of released formaldehyde and raise hydration of stuffings prepared from Baltic cods.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1994-1657
  • Languages: Polish
  • Source: Chlodnictwo - vol. 28 - n. 4
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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