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THE EFFECT OF LOW- OR NON-SWEET ADDITIVES ON THE STABILITY OF PROTEIN FUNCTIONAL PROPERTIES OF FROZEN COD SURIMI.

Author(s) : SYCH J.

Type of article: Article

Summary

THE CRYOPROTECTIVE EFFECT OF LOW-OR NON-SWEET ADDITIVES. PALATINIT, POLYDEXTROSE, CASEIN HYDROLYSATE AND FISH PROTEIN HYDROLYSATE (AT 8 % W/W) AS WELL AS LACTITOL (AT 4 % AND 8 % W/W) WERE COMPARED TO AN INDUSTRIAL CONTROL CONTAINING SUCROSE/SORBITOL (8 % W/W) AND A CONTROL WITHOUT ADDITIVE IN COD SURIMI STORED AT 253 K (-20 DEG C) FOR 4 MONTHS. RESULTS REVEALED THAT PROTEIN FUNCTIONALITY WAS SIMILARLY MAINTAINED DURING FROZEN STORAGE BY LACTITOL, PALATINIT AND POLYDEXTROSE WHEN INCORPORATED IN COD SURIMI AT THE 8 % LEVEL. THE LEVEL OF LACTITOL IN COD SURIMI COULD BE REDUCED TO 4 % W/W WITHOUT SIGNIFICANT ALTERATION OF CRYOPROTECTION.

Details

  • Original title: THE EFFECT OF LOW- OR NON-SWEET ADDITIVES ON THE STABILITY OF PROTEIN FUNCTIONAL PROPERTIES OF FROZEN COD SURIMI.
  • Record ID : 1992-1241
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 2
  • Publication date: 1991/04
  • Document available for consultation in the library of the IIR headquarters only.

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