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 |
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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 journal › Article
}
TY - JOUR
T1 - Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi
AU - Park, Jae W.
AU - LANIER, TYRE C.
AU - GREEN, DAVID P.
PY - 1988
Y1 - 1988
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84987299744&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84987299744&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1988.tb10163.x
DO - 10.1111/j.1365-2621.1988.tb10163.x
M3 - Article
AN - SCOPUS:84987299744
VL - 53
SP - 1
EP - 3
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 1
ER -