Physicochemical and microstructural changes in minced fish muscles as affected by cryoprotectants
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...
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Format: | Text |
Language: | English |
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DigitalCommons@URI
2001
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Online Access: | https://digitalcommons.uri.edu/dissertations/AAI3039082 |