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Rheological Properties of Fresh and Frozen Chum Salmon Eggs With and Without Treatment by Cryoprotectants
Author(s) -
CRAIG C.L.,
POWRIE W.D.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08931.x
Subject(s) - cryoprotectant , yolk , chemistry , food science , membrane , zoology , cryopreservation , fishery , biology , biochemistry , embryo
Chum salmon eggs from six batches of ovaries were subjected to flat plate compression loading to determine the membrane strength. The intact eggs withstood compression forces of between 0.47 to 1.22 newtons. The membrane rupture energy ranged from 2.36 to 7.99 (x 10 ‐4 ) joules. After freezing fresh eggs at ‐10°C for 7 days, the average membrane rupture energy upon thawing was 46% less than that for fresh eggs. The apparent viscosities of fresh and frozen‐thawed yolk of chum eggs were similar, and it may be concluded that yolk proteins were not cryodamaged. Sodium chloride was found to be the most effective cryoprotective agent for the prevention of membrane cryodamage.