Article ID Journal Published Year Pages File Type
10542225 Food Chemistry 2011 8 Pages PDF
Abstract
► Frozen salmon quality is affected by whey protein concentrate coating formulations. ► Moment of coating affects frozen salmon preservation. ► Coating application after freezing improves yields and modifies colour. ► Protein coatings delay lipid oxidation better than glazing. ► Glycerol as coating plasticiser prevents lipid oxidation better than sorbitol.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation
Authors
, , , , , ,