Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage

Sultanbawa, Y. and Li-Chan, E. C. Y. (1998) Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage. Food Research International, 31 2: 87-98.


Author Sultanbawa, Y.
Li-Chan, E. C. Y.
Title Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage
Journal name Food Research International   Check publisher's open access policy
Publication date 1998-03
Sub-type Article
DOI 10.1016/S0963-9969(98)00063-5
Volume number 31
Issue number 2
ISSN 0963-9969
1873-7145
Start page 87
End page 98
Total pages 12
Place of publication Oxford, United Kingdom
Publisher Pergamon
Language eng
Abstract Cryoprotectant blends were investigated for their potential to stabilize ling cod surimi during frozen storage at −18°C for 4 months. A central composite rotatable design was used to formulate 25 blends containing lactitol, Litesse™, sucrose, and sorbitol, at final total concentrations of 4–12%. Although decreases in % salt extractable proteins (SEP) (79 → 48%), apparent viscosity (3640 → 390 centipoises) and water binding capacity (WBC) (1.33 → 0.94 g/g) were observed, the gel strength, color, pH and myosin-to-actin ratio did not change significantly after frozen storage of surimi containing any of the cryoprotectant blends. In contrast data observed for surimi with no cryoprotectants were significantly different from those with the cryoprotectant blends over the storage period. All blends gave surimi and cooked gels comparable to those obtained with commercial mix (4% sucrose, 4% sorbitol), with the 4% blend containing 1% of each cryoprotectant being the most economical and the lowest in calorie content.
Keyword Surimi
Ling cod
Freeze-denaturation
Cryoprotectants
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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