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Determination of Optimal Level of Lactitol for Surimi
Author(s) -
SYCH J.,
LACROIX C.,
CARRIER M.
Publication year - 1991
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.1365-2621.1991.tb05263.x
Subject(s) - differential scanning calorimetry , sorbitol , food science , chemistry , sucrose , thermodynamics , physics
Cryoprotective effects of lactitol dihydrate at 2, 4, 6 and 8% levels in cod surimi were investigated and compared to an industrial control (1:1 mixture of sucrose/sorbitol at 8% w/w) and to a control without additive. Stability of protein functional properties was monitored by salt extractable protein and differential scanning calorimetry analyses, as well as texture profile analyses of cooked gels for surimi stored at − 12°C for 8 wk. Data revealed the excellent cryoprotective properties of lactitol. Moreover, the level of lactitol in surimi could be reduced to 5.7–6.4% w/w without significant alteration of stabilizing effects.