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- W2027794563 abstract "ABSTRACT The cryoprotective action of 8% sucrose/sorbitol, 8% trehalose, 8% trehalose/sorbitol and 2% sodium lactate was measured in restructured trout products after 1, 3, 5, 10 and 15 freeze–thaw (FT) cycles ( – 20C; 8 h and 3C; 16 h). Sucrose/sorbitol, trehalose and trehalose/sorbitol minimized thaw loss and toughening of restructured products following FT cycling. Trehalose and trehalose/sorbitol have the potential to replace sucrose/sorbitol. Products containing sodium lactate were firmer and tougher, especially after three FT cycles, and this effect suggests that sodium lactate cannot be substituted for sucrose/sorbitol to stabilize protein denaturation that results from repeated freezing and thawing. Sodium lactate reduced bacterial growth and lipid oxidation, and it did not affect color of raw, restructured products." @default.
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- W2027794563 date "2005-09-28" @default.
- W2027794563 modified "2023-10-12" @default.
- W2027794563 title "CRYOPROTECTANTS PRESERVE QUALITY OF RESTRUCTURED TROUT PRODUCTS FOLLOWING FREEZE-THAW CYCLING" @default.
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