Share

Whey as cryoprotective substance in storage of frozen ground baltic cods.

[In Polish. / En polonais.]

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

Type of article: Article

Summary

Powdered whey in different quantities was added to ground baltic cods and after freezing samples were stored at -20 deg C for 22 weeks. Every two weeks proteins solubility, formaldehyde content, cell juice leak, pH and hardness were determined with probes. Whey in the frozen samples decreased the rate of denaturational changes of proteins, reduced the quantity of released formaldehyde and depressed muscular tissue hydration properties. Thermally treatment samples containing whey had better taste and colour. Additions of 2.5 to 5% of whey were found to be optimal.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1994-0380
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 47 - n. 6
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing