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Cryoprotective Effects of Lactitol, Palatinit and Polydextrose® 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.tb06762.x
Subject(s) - polydextrose , chemistry , sorbitol , differential scanning calorimetry , sucrose , food science , mealworm , biochemistry , chromatography , biology , botany , physics , larva , thermodynamics
The cryoprotective effects of lactitol dihydrate, Polydextrose® and Palatinit (Isomalt) at 8% w/w in codsurimi were compared to an industrial control containing a sucrose/sorbitol 1:1 mixture and a control without additive. Surimi was stored at −20°C for 12 wk and examined for freeze‐induced protein changes every 2 wk by salt extractable protein and differential scanning calorimetry analyses: Palatinit®, lactitol and Polydextrose® stabilized surimi proteins equally well as did the sucrose/sorbitol mixture. Salt extractable protein and myosin peak enthalpy for surimi were maintained at the same level as the industrial control. Confirming earlier results, initial T max ‐myosin yielded information regarding surimi protein stability over extended periods of frozen storage.