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Cryoprotective Effects of Some Materials on Cod‐Surimi Proteins during Frozen Storage
Author(s) -
SYCH J.,
LACROIX C.,
ADAMBOUNOU L T.,
CASTAIGNE F.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03902.x
Subject(s) - sorbitol , chemistry , sucrose , differential scanning calorimetry , hydrolysate , denaturation (fissile materials) , glycerol , chromatography , food science , pectin , glucose syrup , maltodextrin , sugar , biochemistry , hydrolysis , nuclear chemistry , spray drying , physics , thermodynamics
Freeze‐induced protein denaturation of cod surimi was studied as affected by carbohydrates (sucrose and glucose syrup at 8% w/w), polyols, (sorbitol and glycerol at 8% w/w), protein hydrolysates (fish protein and casein hydrolysates at 4% w/w), hydrocolloids (pectin‐1% w/w, sodium alginate, lambda‐ and iota‐carrageenan‐0.5% w/w) and combinations of the above, (sucrose/sorbitol 1:1 mixture at 8% w/w, or combined with protein hydrolysates at 4% w/w). Salt extract‐able protein (SEP) and heat induced denaturation by differential by differential scanning calorimetry (DSC) were used to monitor protein changes in surimi stored 16 wk at ‐20°C. The best cryoprotection effect was achieved from sorbitol, glucose syrup (DE = 60), sucrose and sucrose/sorbitol 1:1 w/w mixture at 8% w/w in surimi. Correlations between certain DSC parameters and SEP were high.