Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1544-1551

  Etemadian, Y ^a   Shabanpour, B ^a   Sadeghi Mahoonak, A R ^a   Shabani, A ^a   Alami, M ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Functional properties; Ice storage; Polyphosphate; Shelf life

Indexed keywords

BACTERIAL COUNT; CONTROL SAMPLES; FISH FILLET; FUNCTIONAL PROPERTIES; ICE STORAGE; POLYPHOSPHATES; SENSORY CHARACTERISTICS; SHELF LIFE; SODIUM TRIPOLYPHOSPHATE; TETRASODIUM PYROPHOSPHATE;

FOOD PRODUCTS; FOOD STORAGE; PHOSPHATES; SODIUM;

ICE;

PYROPHOSPHATE; TRIPOLYPHOSPHATE;

ANIMAL EXPERIMENT; ARTICLE; BACTERIAL COUNT; CONTROLLED STUDY; CRYOPROTECTION; FISH; FLAVOR; FOOD INDUSTRY; FOOD PRESERVATION; FOOD QUALITY; FOOD SPOILAGE; FOOD TEXTURE; ICE SHELF; NONHUMAN; ODOR; PH MEASUREMENT; POLYACRYLAMIDE GEL ELECTROPHORESIS; RUTILUS FRISII KUTUM; SENSORY EVALUATION;

BACTERIA (MICROORGANISMS); RUTILUS FRISII;

EID: 80051791932     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.005     Document Type: Article

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