THE USE OF SODIUM CARBONATES TO IMPROVE TEXTURAL PROPERTIES OF COD MINCES

Authors
KOLAKOWSKI E KOLAKOWSKA A LACHOWICZ K BORTNOWSKA G WIANECKI M
Citation
E. Kolakowski et al., THE USE OF SODIUM CARBONATES TO IMPROVE TEXTURAL PROPERTIES OF COD MINCES, Journal of the Science of Food and Agriculture, 66(4), 1994, pp. 429-437
Citations number
35
Categorie Soggetti
Agriculture,"Food Science & Tenology
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
66
Issue
4
Year of publication
1994
Pages
429 - 437
Database
ISI
SICI code
0022-5142(1994)66:4<429:TUOSCT>2.0.ZU;2-C
Abstract
Effects of sodium carbonates on the textural properties of fresh and f rozen cod mince were evaluated. Na2CO3 and NaHCO3 (optimal does of <5 and 3 g kg(-1), respectively) were found to markedly reduce weight los ses after steaming (more than 25%) and to significantly improve textur e and palatability despite the fact that extractability of myofibrilla r protein was reduced.