A freeze/thaw stability of corned beef with carageenan
The study was conducted to determine the freeze/thaw stability of corned beef incorporated with 0.5% kappa and 0.5% iota-carrageenan. Corned beef samples were subjected to 33 hours of freezing at -13.33°C and subsequent thawing for 33 hours at 4.44 °C. At the end of each cycle, sensory evaluation an...
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| Format: | Thesis |
| Language: | English |
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1999.
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