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 language | English |
|---|---|
| Pages (from-to) | 1-3 |
| Number of pages | 3 |
| Journal | Journal of Food Science |
| Volume | 53 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 1988 |
| Externally published | Yes |
ASJC Scopus subject areas
- Food Science
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Cite this
Park, J. W., LANIER, TYRE. C., & GREEN, DAVID. P. (1988). Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi. Journal of Food Science, 53(1), 1-3. https://doi.org/10.1111/j.1365-2621.1988.tb10163.x