Inhibition of formaldehyde production in frozen-stored minced blue whiting (Micromesistius poutassou) muscle by cryostabilizers: An approach from the glassy state theory

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5256-5262

  Rodríguez Herrera, Juan J ^a   Pastoriza, Laura ^a   Sampedro, Gabriel ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Cryostabilization; Formaldehyde production; Freeze concentration; Glass transition temperature; Ice melting onset; Maltodextrins; Minced fish muscle; State diagrams; Sucrose; Unfrozen water

Indexed keywords

CRYOPROTECTIVE AGENT; FORMALDEHYDE; ICE; MALTODEXTRIN; POLYSACCHARIDE; SUCROSE;

ANIMAL; ARTICLE; CONCENTRATION (PARAMETERS); CRYOPRESERVATION; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FISH; FOOD FREEZING; FOOD STORAGE; INHIBITION KINETICS; MEAT; MELTING POINT; MODEL; MOLECULAR STABILITY; MUSCLE; NONHUMAN; PHASE TRANSITION; SKELETAL MUSCLE; TEMPERATURE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CRYOPRESERVATION; CRYOPROTECTIVE AGENTS; FISHES; FORMALDEHYDE; FROZEN FOODS; MEAT; MODELS, THEORETICAL; MUSCLE, SKELETAL; POLYSACCHARIDES; SUCROSE;

ANIMALIA; MERLANGIUS MERLANGUS; MICROMESISTIUS POUTASSOU;

EID: 17544365196     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991373q     Document Type: Article

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