Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage

This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (w/w) of α-TOH was added into the surimi and subjected to frozen storage, and 8% of a conventional cryoprotectant (4% sorbitol and 4%...

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Detalles Bibliográficos
Autores principales: Tang, Shuwei, Feng, Guangxin, Cui, Wenxuan, Gao, Ruichang, Bai, Fan, Wang, Jinlin, Zhao, Yuanhui, Zeng, Mingyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413059/
https://www.ncbi.nlm.nih.gov/pubmed/30781435
http://dx.doi.org/10.3390/molecules24040710

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413059/
https://www.ncbi.nlm.nih.gov/pubmed/30781435
http://dx.doi.org/10.3390/molecules24040710

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