Effect of various cryostabilizers on the production and reactivity of formaldehyde in frozen-stored minced blue whiting muscle

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 6, 1999, Pages 2386-2397

  Herrera, Juan J ^a   Pastoriza, Laura ^a   Sampedro, Gabriel ^a   Cabo, Marta L ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Cryostabilizers; Formaldehyde binding; Formaldehyde production; Frozen storage; Maltodextrins; Minced fish; Sucrose

Indexed keywords

FOOD PRESERVATIVE; FORMALDEHYDE; MALTODEXTRIN; POLYSACCHARIDE; SUCROSE;

ANIMAL; ANIMAL TISSUE; ARTICLE; CHEMICAL BINDING; CONTROLLED STUDY; CRYOPRESERVATION; DIFFUSION; FISH; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FREEZING; MEAT; NONHUMAN; SKELETAL MUSCLE; SYNTHESIS;

ANIMALS; FISHES; FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; FORMALDEHYDE; FREEZING; MEAT; MUSCLE, SKELETAL; POLYSACCHARIDES;

ANIMALIA; MERLANGIUS MERLANGUS; MICROMESISTIUS POUTASSOU;

EID: 0032768422     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9809986     Document Type: Article

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