Acta Ichthyologica et Piscatoria 24(2): 155-163, doi: 10.3750/AIP1994.24.2.15
Application of xanthan gum to stabilise frozen-stored minced cod muscle
expand article infoL. Stodolnik, B. Zarzycki, S. Iwaszkiewicz, J. Świniarska
Open Access
Xanthan gum concentration of 02 and 0.4% and combination of both concentrations with 0.02% citric acid were used to treat minced cod muscles. Effects of the treatments on physical and chemical properties of the minces during storage at -25°C were followed.