Suitability of chitosan as cryoprotectant on croaker fish (Johnius gangeticus) surimi during frozen storage
نویسندگان
چکیده
منابع مشابه
Suitability of sodium lactate as cryoprotectant and its effect on gel forming ability and protein denaturation of croaker fish surimi during frozen storage
The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ...
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Freezing of ejaculated and epididymal spermatozoa is currently a subject of interest with the purpose of establishing an efficient gene banking model for valuable animals or endangered species. Therefore, the present study evaluated the influence of different storage duration )0, 1.5 and 5 h) at 5 ºC and type of cryoprotectant on freezability of ram epididymal spermatozoa. With increasing the s...
متن کاملEffects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage
The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). C...
متن کاملEffects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage
The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). C...
متن کاملLoss of functional properties of proteins during frozen storage and improvement of gel-forming properties of surimi
Surimi is stabilized myofibrillar proteins that have been blended with cryoprotectant for a longer frozen storage life. The functional properties of the myofibrillar proteins are protected during frozen storage when a cryoprotectant was added. Some commonly used cryoprotectants are sorbitol, sucrose, polydextrose, lactitol, litesse, maltodextrin, trehalose, sodium lactate and mixtures of the ab...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2010
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-010-0197-8