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• W2029849319 abstract ": Cryoprotectants other than sucrose/sorbitol were evaluated to reduce the sweetness of restructured trout products during frozen storage. Bacterial growth, lipid oxidation, thaw loss, cook yield, color, and texture were evaluated after 1 d, 3 mo, and 6 mo of storage at-20 °C. Sucrose/sorbitol, trehalose, andtrehalose/sorbitol at 8% equally exhibited a cryoprotective action and minimized thaw loss and texture changes, whereas sodium lactate did not at 2% during 6 mo of frozen storage. Raw, carbohydrate-treated products had less L* values than the control and sodium lactate products. After cooking, no difference in L* value was observed. Cryoprotectants and frozen storage time did not affect bacterial growth and lipid oxidation of raw products." @default.
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• W2029849319 date "2005-01-01" @default.
• W2029849319 modified "2023-09-25" @default.
• W2029849319 title "Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen Storage" @default.
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• W2029849319 doi "https://doi.org/10.1111/j.1365-2621.2005.tb09017.x" @default.
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