Physicochemical and microstructural changes in minced fish muscles as affected by cryoprotectants

• Main Author: Lian, Peizhi
• Format: Text
• Language: English
• Published: DigitalCommons@URI 2001
• Subjects: Food science|Agricultural chemicals; Hake; alaska pollock; Theragra chalcogramma; Alaska
• Online Access: https://digitalcommons.uri.edu/dissertations/AAI3039082

Alginate, carrageenan, soy protein concentrate (SPC), sodium tripolyphosphate (STPP), and sorbitol were chosen as potential cryoprotectants. Their effects on physicochemical and sensory properties of frozen red hake (Urophycis chuss) and Alaska pollock (Theragra chalcogramma ) mince at −20°C for 17...