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Effect of Cryoprotectants on Frozen Whitefish Fillets
Author(s) -
KRIVCHENIA MARK,
FENNEMA OWEN
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.tb13517.x
Subject(s) - chemistry , food science , cryoprotectant , monosodium glutamate , fish fillet , chromatography , fish <actinopterygii> , fishery , biology , embryo , cryopreservation
Whitefish fillets ( Coregonus cupleaformis ) were treated with sodium tripolyphosphate (STP), monosodium glutamate (MSG) or a high‐pH buffer by high pressure injection, then frozen and stored at −12°C. Control samples included untreated fillets stored at −12°C and −60°C, and STP‐dipped fillets (−12°C). Samples treated with STP or high‐pH buffer showed better textural properties (reduced centrifugal drip, cooked drip and firmness) than untreated control samples. High pressure injection of STP was not significantly better and sometimes less effective than surface application. Sensory analysis at 18 wk revealed that STP‐treated samples (−12°C) were significantly preferred over untreated control samples (−12°C) but not over −60°C control samples.