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The effect of added stabilizers on the quality of gels produced from fresh chicken surimi, and after freezing and frozen storage was assessed. The following additives were used: 1% pork hydrolizate, 0.5% Cremodan containing carrageens, and 1.5% bovine blood plasma.
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This page is a summary of: Effect of selected commercial substances with cryoprotective activity on the quality of mechanically recovered, washed and frozen stored poultry meat, Nahrung/Food, January 2003, Wiley,
DOI: 10.1002/food.200390011.
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