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Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle
Chunks of freshwater trout muscle were immersed in sorbitol solutions (0% to 60%), under different vacuum conditions, for up to 30 min at 5 degrees C. Moisture loss, weight change, and sorbitol uptake were measured or calculated by mass balance, and cryoprotection during subsequent freezing and thaw...
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| Published in: | Journal of food science 2004-05, Vol.69 (4), p.FEP164-FEP171 |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c4414-e8e296ac5456bd324f4ba7a07bd904f47adb889b5b32a771b315bbb7729244fa3 |
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| cites | cdi_FETCH-LOGICAL-c4414-e8e296ac5456bd324f4ba7a07bd904f47adb889b5b32a771b315bbb7729244fa3 |
| container_end_page | FEP171 |
| container_issue | 4 |
| container_start_page | FEP164 |
| container_title | Journal of food science |
| container_volume | 69 |
| creator | Goeller, L.M Amato, P.m Farkas, B.E Green, D.P Lanier, T.C Kong, C.S |
| description | Chunks of freshwater trout muscle were immersed in sorbitol solutions (0% to 60%), under different vacuum conditions, for up to 30 min at 5 degrees C. Moisture loss, weight change, and sorbitol uptake were measured or calculated by mass balance, and cryoprotection during subsequent freezing and thawing was monitored as change in myosin Ca(2+) ATPase activity. Vacuum treatment had no effect on measured parameters. Initial sorbitol uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently. Injection of 60% sorbitol was faster in achieving desired levels of sorbitol in fish meat and induced excellent cryoprotection. |
| doi_str_mv | 10.1111/j.1365-2621.2004.tb06342.x |
| format | article |
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Moisture loss, weight change, and sorbitol uptake were measured or calculated by mass balance, and cryoprotection during subsequent freezing and thawing was monitored as change in myosin Ca(2+) ATPase activity. Vacuum treatment had no effect on measured parameters. Initial sorbitol uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently. Injection of 60% sorbitol was faster in achieving desired levels of sorbitol in fish meat and induced excellent cryoprotection.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2004.tb06342.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>adenosinetriphosphatase ; ATPase ; Biological and medical sciences ; cryoprotectants ; diffusion ; Fish ; fish fillets ; food additives ; Food industries ; Food preservation ; Food science ; freeze-thaw cycles ; freezing ; frozen fish ; Fundamental and applied biological sciences. Psychology ; mass transfer ; molecular weight ; muscles ; Muscular system ; myosin ; Oncorhynchus mykiss ; sorbitol ; thawing ; trout ; vacuum ; vacuum processing ; water content ; weight</subject><ispartof>Journal of food science, 2004-05, Vol.69 (4), p.FEP164-FEP171</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4414-e8e296ac5456bd324f4ba7a07bd904f47adb889b5b32a771b315bbb7729244fa3</citedby><cites>FETCH-LOGICAL-c4414-e8e296ac5456bd324f4ba7a07bd904f47adb889b5b32a771b315bbb7729244fa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15797162$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Goeller, L.M</creatorcontrib><creatorcontrib>Amato, P.m</creatorcontrib><creatorcontrib>Farkas, B.E</creatorcontrib><creatorcontrib>Green, D.P</creatorcontrib><creatorcontrib>Lanier, T.C</creatorcontrib><creatorcontrib>Kong, C.S</creatorcontrib><title>Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle</title><title>Journal of food science</title><description>Chunks of freshwater trout muscle were immersed in sorbitol solutions (0% to 60%), under different vacuum conditions, for up to 30 min at 5 degrees C. Moisture loss, weight change, and sorbitol uptake were measured or calculated by mass balance, and cryoprotection during subsequent freezing and thawing was monitored as change in myosin Ca(2+) ATPase activity. Vacuum treatment had no effect on measured parameters. Initial sorbitol uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently. Injection of 60% sorbitol was faster in achieving desired levels of sorbitol in fish meat and induced excellent cryoprotection.</description><subject>adenosinetriphosphatase</subject><subject>ATPase</subject><subject>Biological and medical sciences</subject><subject>cryoprotectants</subject><subject>diffusion</subject><subject>Fish</subject><subject>fish fillets</subject><subject>food additives</subject><subject>Food industries</subject><subject>Food preservation</subject><subject>Food science</subject><subject>freeze-thaw cycles</subject><subject>freezing</subject><subject>frozen fish</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>mass transfer</subject><subject>molecular weight</subject><subject>muscles</subject><subject>Muscular system</subject><subject>myosin</subject><subject>Oncorhynchus mykiss</subject><subject>sorbitol</subject><subject>thawing</subject><subject>trout</subject><subject>vacuum</subject><subject>vacuum processing</subject><subject>water content</subject><subject>weight</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqVkE9vEzEQxS0EEqHwGVhV4ujF_73LDdKmgCqKlBZOyLIdb-uwWae2oyR8erzaqJyZg0dj_ea90QPgHKMal3q_rjEVHBJBcE0QYnU2SFBG6sMzMMOSI0gbhp-DGUKEQIyZfAlepbRG40zFDPy62Wa_8X909mGoQlf5wYa4DfHpow97uAm9s7teR7h3_v4hVzYewzaG7GzWQ05lK4fx0TZXnU8P1WaXbO9egxed7pN7c-pn4G5xeTv_DK9vrr7MP15Dyxhm0DWOtEJbzrgwK0pYx4yWGkmzalEZpF6ZpmkNN5RoKbGhmBtjpCQtYazT9AycT7rlpsedS1mtwy4OxVLhltGmbRteoA8TZGNIKbpObaPf6HhUGKkxTbVWY5pqTFONaapTmupQlt-dHHSyuu-iHqxP_xS4bCUWpHCfJm7ve3f8Dwf1dXGxXFx-x4IVETiJ-JTd4UlEx99KSCq5-vntSmGxnC9_yFt1Ufi3E9_poPR9LIfdLQnCFOHiUTKifwE5WqR4</recordid><startdate>200405</startdate><enddate>200405</enddate><creator>Goeller, L.M</creator><creator>Amato, P.m</creator><creator>Farkas, B.E</creator><creator>Green, D.P</creator><creator>Lanier, T.C</creator><creator>Kong, C.S</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200405</creationdate><title>Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle</title><author>Goeller, L.M ; Amato, P.m ; Farkas, B.E ; Green, D.P ; Lanier, T.C ; Kong, C.S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4414-e8e296ac5456bd324f4ba7a07bd904f47adb889b5b32a771b315bbb7729244fa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>adenosinetriphosphatase</topic><topic>ATPase</topic><topic>Biological and medical sciences</topic><topic>cryoprotectants</topic><topic>diffusion</topic><topic>Fish</topic><topic>fish fillets</topic><topic>food additives</topic><topic>Food industries</topic><topic>Food preservation</topic><topic>Food science</topic><topic>freeze-thaw cycles</topic><topic>freezing</topic><topic>frozen fish</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>mass transfer</topic><topic>molecular weight</topic><topic>muscles</topic><topic>Muscular system</topic><topic>myosin</topic><topic>Oncorhynchus mykiss</topic><topic>sorbitol</topic><topic>thawing</topic><topic>trout</topic><topic>vacuum</topic><topic>vacuum processing</topic><topic>water content</topic><topic>weight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Goeller, L.M</creatorcontrib><creatorcontrib>Amato, P.m</creatorcontrib><creatorcontrib>Farkas, B.E</creatorcontrib><creatorcontrib>Green, D.P</creatorcontrib><creatorcontrib>Lanier, T.C</creatorcontrib><creatorcontrib>Kong, C.S</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Goeller, L.M</au><au>Amato, P.m</au><au>Farkas, B.E</au><au>Green, D.P</au><au>Lanier, T.C</au><au>Kong, C.S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle</atitle><jtitle>Journal of food science</jtitle><date>2004-05</date><risdate>2004</risdate><volume>69</volume><issue>4</issue><spage>FEP164</spage><epage>FEP171</epage><pages>FEP164-FEP171</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Chunks of freshwater trout muscle were immersed in sorbitol solutions (0% to 60%), under different vacuum conditions, for up to 30 min at 5 degrees C. Moisture loss, weight change, and sorbitol uptake were measured or calculated by mass balance, and cryoprotection during subsequent freezing and thawing was monitored as change in myosin Ca(2+) ATPase activity. Vacuum treatment had no effect on measured parameters. Initial sorbitol uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently. Injection of 60% sorbitol was faster in achieving desired levels of sorbitol in fish meat and induced excellent cryoprotection.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2004.tb06342.x</doi><tpages>1</tpages></addata></record> |
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| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2004-05, Vol.69 (4), p.FEP164-FEP171 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194389985 |
| source | Wiley:Jisc Collections:Wiley Read and Publish Open Access 2024-2025 (reading list) |
| subjects | adenosinetriphosphatase ATPase Biological and medical sciences cryoprotectants diffusion Fish fish fillets food additives Food industries Food preservation Food science freeze-thaw cycles freezing frozen fish Fundamental and applied biological sciences. Psychology mass transfer molecular weight muscles Muscular system myosin Oncorhynchus mykiss sorbitol thawing trout vacuum vacuum processing water content weight |
| title | Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle |
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