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Effect of Antioxidants, Citrate, and Cryoprotectants on Protein Denaturation and Texture of Frozen Cod ( Gadus morhua )

✍ Scribed by Badii, Farah; Howell, Nazlin K.

Book ID
127189228
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
205 KB
Volume
50
Category
Article
ISSN
0021-8561

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## Abstract **BACKGROUND:** The changes in quality of cod fillets packaged in films with and without antioxidants during 12 months of frozen storage at βˆ’ 20 Β°C were investigated in the present study. The following parameters were determined in order to study lipid hydrolysis and primary and seconda