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Bactéries et effets nucléateurs de glace extracellulaire sur la congélation des produits alimentaires.

Bacterial extracellular ice nucleator effects on freezing of foods.

Auteurs : LI J., LEE T. C.

Type d'article : Article

Résumé

Extracellular ice nucleators (ECINs) were incorporated into foods and subjected to subzero freezing. Time-temperature profiles, ice-formation patterns and textures were examined by thermocouple, microscopy and texture analyzer. Onset temperatures (initial freezing), enthalphies and freezing rates were measured. Addition of ECINs to liquid foods elevated ice nucleation temperatures and promoted freezing. Solid or semisolid products frozen with ECINs resulted in a fiber-like texture. Results indicated that ECINs can be used instead of whole bacterial cells for efficient freezing and textural modification.

Détails

  • Titre original : Bacterial extracellular ice nucleator effects on freezing of foods.
  • Identifiant de la fiche : 1999-3606
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 63 - n. 3
  • Date d'édition : 05/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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