Stabilization of fish myofibrils was investigated with respect to freeze‐and heat‐induced denaturation as affected by the addition of phosphates (0.25, 0.5% of sodium tripolyphosphate or neutralized pyrophosphate), alone or in combination with 8% Polydextrose® or a sucrose/sorbitol mixture. Freeze‐induced aggregation was reduced effectively by combination of phosphates and carbohydrates, and, less effctively, by phosphates or carbohydrates alone. The most effective treatment consisted of 0.5% of either phosphate treatment combined with either carbohydrate treatment. Differential scanning calorimetric studies revealed that phosphate addition induced stabilization of myosin and carbohydrate addition generally induced a one‐step denaturation process for myosin. No differences due to phosphate type were observed in any measured parameter.
|Number of pages||5|
|Journal||Journal of Food Science|
|Publication status||Published - 1987 Nov|
ASJC Scopus subject areas
- Food Science