Quality characteristics of spent layer surimi during frozen storage View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2004-06

AUTHORS

Ümran Ensoy, Nuray Kolsarıcı, Kezban Candoğan

ABSTRACT

The effects of different washing solutions and cryoprotectants on quality characteristics of spent layer surimi were studied during frozen storage at −18 °C. The highest (P<0.05) process yield was obtained with 0.5% sodium bicarbonate and 0.04 M sodium phosphate buffer solutions. While washing resulted in decreases (P<0.05) in protein, fat, cholesterol and ash contents, collagen and myofibrillar protein showed increases compared to the unwashed mince. A cryoprotectant mixture of 2% sucrose+2% sorbitol+0.3% sodium pyrophosphate resulted in higher water-holding capacity, except for surimi washed with 0.04 M sodium phosphate buffer solution, and lower cooking loss (P<0.05) than a cryoprotectant mixture of 4% sucrose+2.8% sorbitol. Increased lightness and decreased redness was observed as a result of washing with all solutions (P<0.05). More... »

PAGES

14-19

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-004-0886-5

DOI

http://dx.doi.org/10.1007/s00217-004-0886-5

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1002872477


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