Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi

Jae W. Park, TYRE C. LANIER, DAVID P. GREEN

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Abstract

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 changes in cryoprotective effect. The maltodextrin adversely affected gel‐forming properties, although it maintained the salt‐soluble protein extractability nearly as well as did sucrose/sorbitol or Polydextrose®. The cryoprotective effects of phosphate addition seemed to depend upon the pH and/or specific phosphate ion used.

Original languageEnglish
Pages (from-to)1-3
Number of pages3
JournalJournal of Food Science
Volume53
Issue number1
DOIs
Publication statusPublished - 1988
Externally publishedYes

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ASJC Scopus subject areas

  • Food Science

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