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

Corresponding author: L. Stodolnik

© L. Stodolnik, B. Zarzycki, S. Iwaszkiewicz, J. Świniarska.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Citation: Stodolnik L, Zarzycki B, Iwaszkiewicz S, Świniarska J (1994) Application of xanthan gum to stabilise frozen-stored minced cod muscle. Acta Ichthyologica et Piscatoria 24(2): 155-163. https://doi.org/10.3750/AIP1994.24.2.15
Open Access
Abstract
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.