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Towards new cryoprotectants: the end of sweet surimi.

Vers de nouveaux cryoprotecteurs : la fin du surimi sucré.

Author(s) : LANGLEY-DANYSZ P.

Type of article: Article

Summary

Firstly, the recipes currently used for cryo-protection in the production of surimi-base (sugar and sorbitol) and the resulting sweet flavour (not well liked in the West) are reviewed. The replacement additives to reduce or to eliminate this flavour (sorbitol alone, lactitol, modified starch, micronized cellulose) are outlined. Cryo-stabilizers required for maintaining the properties of the finished product manufactured from surimi-base and sold as a frozen product (various proteins, glucose polymers, micronized cellulose) are mentioned. J.R.

Details

  • Original title: Vers de nouveaux cryoprotecteurs : la fin du surimi sucré.
  • Record ID : 1993-0258
  • Languages: French
  • Source: RIA (Paris) - n. 479
  • Publication date: 1992/04/06
  • Document available for consultation in the library of the IIR headquarters only.

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