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CRYOPROTECTIVE EFFECTS OF SUGAR, POLYOLS AND/OR PHOSPHATES ON ALASKA POLLACK SURIMI.

Author(s) : PARK J. W., LANIER T. C., GREEN D. P.

Type of article: Article

Summary

FREEZE-INDUCED PROTEIN DENATURATION OF POLLACK SURIMI WAS INVESTIGATED AS AFFECTED BY THE ADDITION OF SUGAR AND/OR POLYOL, INCLUDING A STARCH HYDROLYSATE PRODUCT, AND/OR PHOSPHATES DURING 8 MONTHS FROZEN STORAGE. POLYDEXTROSE APPEARED TO SUBSTITUTE FOR THE SUCROSE/SORBITOL NOW USED IN SURIMI MANUFACTURE WITHOUT CAGSI RORTCF. THE MALTODEXTRIN ADVERSELY AFFECTED GEL-FORMING PROPERTIES, ALTHOUGH IT MAINTAINED THE SALT-SOLUBLE PROTEIN EXTRACTABILITY NEARLY AS WELL AS DID SUCROSE/SORBITOL OR POLYDEXTROSE.

Details

  • Original title: CRYOPROTECTIVE EFFECTS OF SUGAR, POLYOLS AND/OR PHOSPHATES ON ALASKA POLLACK SURIMI.
  • Record ID : 1988-1941
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 1; 1988.01-02; 1-3; 3 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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