Cryostabilization Mechanism of Fish Muscle Proteins by Maltodextrins

Maltodextrins of varying mean molecular weights (MW) were evaluated for cryoprotective ability in Alaska pollock surimi (leached mince) versus sucrose or a sucrose–sorbitol mixture. Treatments were stored either isothermally at −8, −14, or −20°C for 3 months or freeze–thaw (F/T) cycled six times to...

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Veröffentlicht in:	Cryobiology 1999-02, Vol.38 (1), p.16-26
Hauptverfasser:	Carvajal, Patricio A., MacDonald, Grant A., Lanier, Tyre C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cryoprotectants Fish and seafood industries Food industries freeze-thaw cycles freezing frozen fish Fundamental and applied biological sciences. Psychology marine fish Theragra chalcogramma
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