| Popis: |
In order to improve the quality stability of frozen reconstructed squid mince, the influence of three additions at various concentrations, namely trehalose (2%, 4%, 6%), lactitol (2%, 4%, 6%), and sodium lactate (2%, 3%, 4%) on the cryoprotective effect of squid mince during 5-month frozen storage was evaluated using Peru squid as raw materials. Gel strength, water holding capacity, Ca2+-ATPase activity, water distribution, and microstructures were monitored. The results showed that trehalose, lactitol, and sodium lactate could effectively improve the gel strength and water-holding capacity with increasing addition amounts (P |
