EFFECT OF POLYDEXTROSE AND Κ-CARRAGEENAN ON INITIAL FREEZING POINT OF CHICKEN SURIMI
Initial freezing points (Ti) of chicken surimi samples mixed with sodium tripolyphosphate (w = 0.3%), κ-carrageenan (w = 0.5 %) and different mass fractions of polydextrose (w = 1 -10%) were determined by use of differential thermal analysis (DTA). Chicken surimi was produced following a modified pr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agrobitechnical Sciences Osijek
2007-06-01
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| Series: | Poljoprivreda |
| Subjects: | |
| Online Access: | http://poljoprivreda.pfos.hr/upload/publications/43_KOVACEVIC.pdf |