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Titolo:
FUNCTIONAL STABILITY OF ANTIOXIDANT-WASHED, CRYOPROTECTANT-TREATED BEEF-HEART SURIMI DURING FROZEN STORAGE
Autore:
WANG BW; XIONG YLL;
Indirizzi:
UNIV KENTUCKY,DEPT ANIM SCI,FOOD SCI SECT LEXINGTON KY 40546
Titolo Testata:
Journal of food science
fascicolo: 2, volume: 63, anno: 1998,
pagine: 293 - 298
SICI:
0022-1147(1998)63:2<293:FSOACB>2.0.ZU;2-G
Fonte:
ISI
Lingua:
ENG
Soggetto:
MYOFIBRILLAR PROTEIN; GELATION; PH; PHOSPHATES; SOLUBILITY;
Keywords:
BEEF HEART; SURIMI; ANTIOXIDANT; CRYOPROTECTANT; PROTEIN FUNCTIONALITY;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
26
Recensione:
Indirizzi per estratti:
Citazione:
B.W. Wang e Y.L.L. Xiong, "FUNCTIONAL STABILITY OF ANTIOXIDANT-WASHED, CRYOPROTECTANT-TREATED BEEF-HEART SURIMI DURING FROZEN STORAGE", Journal of food science, 63(2), 1998, pp. 293-298

Abstract

Beef heart surimi was prepared in the presence or absence of propyl gallate and blended with or without cryoprotectants (sorbitol, sucrose)prior to frozen storage at -15 degrees, -29 degrees, and -70 degrees C up to 52 wk. Protein solubility, gelling characteristics, water-holding capacity, cooking yield, and emulsifying properties decreased during storage at -15 degrees and -29 degrees C for control surimi (without cryoprotectants), Propyl gallate alone did not influence functionality changes, However, functional properties were largely protected by cryoprotectants as well as at -70 degrees C independent of cryoprotectants. Thus, unless extremely low temperatures are used, beef heart surimi subjected to long-term cryogenic storage should be mixed with cryoprotectants and antioxidants to preserve functionality.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 03/12/20 alle ore 15:41:51