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Les cryoprotecteurs ont un impact sur les propriétés physiques de la truite reconstituée lors de l'entreposage à l'état congelé.

Cryoprotectants affect physical properties of restructured trout during frozen storage.

Auteurs : JITTINANDANA S., KENNEY P. B., SLIDER S. D.

Type d'article : Article

Résumé

Cryoprotectants other than sucrose/sorbitol were evaluated to reduce the sweetness of restructured trout products during frozen storage. Bacterial growth, lipid oxidation, thaw loss, cook yield, colour, and texture were evaluated after 1 day, 3 months, and 6 months of storage at -20 °C. Sucrose/sorbitol, trehalose, and trehalose/sorbitol at 8% equally exhibited a cryoprotective action and minimized thaw loss and texture changes, whereas sodium lactate did not at 2% during 6 months of frozen storage. Cryoprotectants and frozen storage time did not affect bacterial growth and lipid oxidation of raw products.

Détails

  • Titre original : Cryoprotectants affect physical properties of restructured trout during frozen storage.
  • Identifiant de la fiche : 2005-2107
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 1
  • Date d'édition : 01/2005

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