Cryoprotectants improve physical and chemical properties of frozen blue crab meat (Callinectes sapidus)

The storage stability of cryogenically frozen crab meat treated with cryoprotectants was compared with pasteurised and water-treated frozen samples to determine changes in physical and chemical properties. Commercially processed, hand-picked blue crab meat was treated with solutions of polydextrose,...

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Veröffentlicht in:	Journal of the science of food and agriculture 1995-09, Vol.69 (1), p.15-20
Hauptverfasser:	Henry, L.K, Boyd, L.C, Green, D.P
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences blue crab meat chemical and physical properties crabs cryogenically frozen cryogenics cryoprotectants Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology pasteurisation pasteurization physicochemical properties seafoods
Online-Zugang:	Volltext
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