CRYOPROTECTIVE EFFECTS OF LACTITOL, PALATINIT AND POLYDEXTROSE ON COD SURIMI PROTEINS DURING FROZEN STORAGE.

Author(s) : SYCH J.

Type of article: Article

Summary

THE CRYOPROTECTIVE EFFECTS OF LACTITOL DIHYDRATE, POLYDEXTROSE AND PALATINIT (ISOMALT) AT 8% W/W IN COD-SURIMI WERE COMPARED TO AN INDUSTRIAL CONTROL CONTAINING A SUCROSE/SORBITOL 1:1 MIXTURE AND A CONTROL WITHOUT ADDITIVE. SURIMI WAS STORED AT 253 K (-20 DEG C) FOR 12 WEEKS AND EXAMINED FOR FREEZE-INDUCED PROTEIN CHANGES EVERY 2 WEEKS BY SALT EXTRACTABLE PROTEIN AND DIFFERENTIAL SCANNING CALORIMETRY ANALYSES: PALATINIT, LACTITOL AND POLYDEXTROSE STABILIZED SURIMI PROTEINS EQUALLY WELL AS DID THE SUCROSE/SORBITOL MIXTURE. SALT EXTRACTABLE PROTEIN AND MYOSIN PEAK ENTHALPY FOR SURIMI WERE MAINTAINED AT THE SAME LEVEL AS THE INDUSTRIAL CONTROL.

Details

Original title: CRYOPROTECTIVE EFFECTS OF LACTITOL, PALATINIT AND POLYDEXTROSE ON COD SURIMI PROTEINS DURING FROZEN STORAGE.
Record ID : 1991-0716
Languages: English
Source: Ital. J. Food Sci. - vol. 55 - n. 2
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Sorbitol; Cryoprotectant; Mince; Organoleptic property; Protein; Surimi; Sucrose; Fish; Cod; Freezing; Additive