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

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

Research output: Contribution to journalArticle

67 Citations (Scopus)

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

Fingerprint

polydextrose
Cryoprotective Agents
Theragra chalcogramma
surimi
polyols
Sorbitol
Phosphates
phosphates
sorbitol
sugars
Sucrose
sucrose
Protein Denaturation
pollock
maltodextrins
frozen storage
hydrolysates
Starch
manufacturing
starch

ASJC Scopus subject areas

  • Food Science

Cite this

Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi. / Park, Jae W.; LANIER, TYRE C.; GREEN, DAVID P.

In: Journal of Food Science, Vol. 53, No. 1, 1988, p. 1-3.

Research output: Contribution to journalArticle

Park, Jae W. ; LANIER, TYRE C. ; GREEN, DAVID P. / Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi. In: Journal of Food Science. 1988 ; Vol. 53, No. 1. pp. 1-3.
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