Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets
ABSTRACT Burbot fillets ( Lota lota ) were injected with sodium tripolyphosphate (STP), sodium glutamate (MSG), a high pH buffer or an antioxidant mixture (BHA, propyl gallate and citric acid) under high pressure, then frozen and stored at −12°C. Control samples included untreated fillets stored at...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1988.tb13518.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1988.tb13518.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb13518.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1988.tb13518.x 2024-06-02T08:04:39+00:00 Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets KRIVCHENIA, MARK FENNEMA, OWEN 1988 http://dx.doi.org/10.1111/j.1365-2621.1988.tb13518.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1988.tb13518.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb13518.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 53, issue 4, page 1004-1008 ISSN 0022-1147 1750-3841 journal-article 1988 crwiley https://doi.org/10.1111/j.1365-2621.1988.tb13518.x 2024-05-03T11:30:40Z ABSTRACT Burbot fillets ( Lota lota ) were injected with sodium tripolyphosphate (STP), sodium glutamate (MSG), a high pH buffer or an antioxidant mixture (BHA, propyl gallate and citric acid) under high pressure, then frozen and stored at −12°C. Control samples included untreated fillets stored at −12°C and −60°C, and STP dipped fillets. Samples treated with STP or the high‐pH buffer had better textural properties than untreated control samples. Samples injected with STP exhibited no improvement as compared to the dipped STP samples and in some respects were worse. Burbot and whitefish have very different textural properties; however, the patterns of change during frozen storage are quite similar. Article in Journal/Newspaper Burbot Lota lota lota Wiley Online Library Journal of Food Science 53 4 1004 1008 |
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Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Burbot fillets ( Lota lota ) were injected with sodium tripolyphosphate (STP), sodium glutamate (MSG), a high pH buffer or an antioxidant mixture (BHA, propyl gallate and citric acid) under high pressure, then frozen and stored at −12°C. Control samples included untreated fillets stored at −12°C and −60°C, and STP dipped fillets. Samples treated with STP or the high‐pH buffer had better textural properties than untreated control samples. Samples injected with STP exhibited no improvement as compared to the dipped STP samples and in some respects were worse. Burbot and whitefish have very different textural properties; however, the patterns of change during frozen storage are quite similar. |
format |
Article in Journal/Newspaper |
author |
KRIVCHENIA, MARK FENNEMA, OWEN |
spellingShingle |
KRIVCHENIA, MARK FENNEMA, OWEN Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets |
author_facet |
KRIVCHENIA, MARK FENNEMA, OWEN |
author_sort |
KRIVCHENIA, MARK |
title |
Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets |
title_short |
Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets |
title_full |
Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets |
title_fullStr |
Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets |
title_full_unstemmed |
Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets |
title_sort |
effect of cryoprotectants on frozen burbot fillets and a comparison with whitefish fillets |
publisher |
Wiley |
publishDate |
1988 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1988.tb13518.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1988.tb13518.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb13518.x/fullpdf |
genre |
Burbot Lota lota lota |
genre_facet |
Burbot Lota lota lota |
op_source |
Journal of Food Science volume 53, issue 4, page 1004-1008 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1988.tb13518.x |
container_title |
Journal of Food Science |
container_volume |
53 |
container_issue |
4 |
container_start_page |
1004 |
op_container_end_page |
1008 |
_version_ |
1800749294659043328 |