Pacific hake (merluccius productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Cheung, Imelda W Y ^a   Liceaga, Andrea M ^a   Li Chan, Eunice C Y ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Amino acids; Cod mince; Cryoprotectant; Fish protein hydrolysate; Freeze thaw

Indexed keywords

AMINO ACID; CRYOPROTECTIVE AGENT; FLAVOURZYME; FOOD ADDITIVE; MYOSIN ADENOSINE TRIPHOSPHATASE; OLIGOPEPTIDE; PROTEIN HYDROLYSATE; PROTEINASE; SORBITOL; SUBTILISIN; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; FOOD FREEZING; FOOD HANDLING; FOOD PRESERVATION; GADIFORMES; METHODOLOGY; QUALITY CONTROL; SEA FOOD; SUGAR INTAKE;

ACTOMYOSIN; AMINO ACIDS; ANIMALS; COOKERY; CRYOPROTECTIVE AGENTS; DIETARY SUCROSE; ENDOPEPTIDASES; FISH PRODUCTS; FOOD ADDITIVES; FOOD HANDLING; FOOD PRESERVATION; FROZEN FOODS; GADIFORMES; OLIGOPEPTIDES; PROTEIN HYDROLYSATES; QUALITY CONTROL; SORBITOL; SUBTILISINS; WATER;

GADUS MACROCEPHALUS; MERLUCCIUS PRODUCTUS;

EID: 70349659629     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01307.x     Document Type: Article

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