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The effect of low‐ or non‐sweet additives on the stability of protein functional properties of frozen cod surimi
Author(s) -
SYCH J.,
LACROIX C.,
ADAMBOUNOU L. T.,
CASTAIGNE F.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01154.x
Subject(s) - polydextrose , hydrolysate , food science , chemistry , sorbitol , differential scanning calorimetry , sucrose , casein , denaturation (fissile materials) , soy protein , chromatography , biochemistry , nuclear chemistry , hydrolysis , physics , thermodynamics
Summary The cryoprotective effect of low‐ or non‐sweet additives, Palatinit R , Polydextrose R , casein hydrolysate and fish protein hydrolysate (at 8% w/w) as well as lactitol (at 4% and 8% w/w) were compared to an industrial control containing sucrose/sorbitol (8% w/w) and a control without additive in cod surimi stored at –20°C for 4 months. Freeze‐induced protein denaturation was evaluated monthly by salt extractable protein and differential scanning calorimetry analyses of surimi followed by texture and expressible moisture analyses of surimi cooked gels. Results revealed that protein functionality was similarly maintained during frozen storage by lactitol, Palatinit R and Polydextrose R when incorporated in cod surimi at the 8% level. Surimi gels could be produced with textural attributes comparable to 8% w/w sucrose/sorbitol surimi gels, and the level of lactitol in cod surimi could be reduced to 4% w/w without significant alteration of cryoprotection. Some benefits in gel‐forming properties were obtained by adding 8% casein hydrolysate to cod surimi.