Effectiveness of polyol blends as cryoprotectants in surimi and natural actomyosin from ling cod (ophiodon elongatus)
Cryoprotectants with decreased sweetness are desirable for products like surimi because of consumer preference for less sweet foods. Physical, biochemical and Raman spectroscopic techniques were used to evaluate such cryoprotectants in ling cod surimi and natural actomyosin (NAM) model systems....
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| Format: | Others |
| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/10020 |