Improvement of Frozen Storage Tolerance by the Addition of Sugar in Dusky Spinefoot, Lizard fish and Horse mackerel Surimi

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  • アイゴ,ワニエソ,マアジすり身の凍結貯蔵耐性に及ぼす糖添加の影響
  • アイゴ ワニエソ マアジ スリミ ノ トウケツ チョゾウ タイセイ ニ オヨボス トウ テンカ ノ エイキョウ

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The effects of three different sugars (sucrose, trehalose, sorbitol, at 5%) were analyzed and compared against a control for frozen surimi (-25 °C) made from dusky spinefoot, lizard fish and horse mackerel, for a total storage period of 180 days. Kamaboko was prepared at defined time intervals, and its jelly strength (J.S.), water holding capacity (W.H.C.), and whiteness, and the total Ca-ATPase activity of surimi were analyzed. Present results showed that all parameters of sugar free control samples decreased faster than those of sugar added samples during frozen storage.Sugar resulted a good additive for long time surimi conservation for all the species analyzed.

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