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Highly Concentrated Branched Oligosaccharides as Cryoprotectant for Surimi
Author(s) -
Auh J. H.,
Lee H. G.,
Kim J. W.,
Kim J. C.,
Yoon H. S.,
Park K. H.
Publication year - 1999
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.1365-2621.1999.tb15055.x
Subject(s) - cryoprotectant , sorbitol , sucrose , chemistry , glycerol , osmotic dehydration , food science , chromatography , biochemistry , cryopreservation , biology , fishery , embryo
Freeze‐thawing studies at different concentrations, using an actomyosin solution (extracted from Alaska pollock ), revealed that an 8% (w/v) solution of oligosaccharides mixture (HBOS) was most effective in cryoprotection. During frozen storage (‐18°C), HBOS showed cryoprotective effects similar to sucrose and a sucrose+sorbitol mixture (1:1). Surimi gel prepared with HBOS showed higher hardness and more dense microstructure than others, although water holding capacity was slightly lower than the gel with sucrose+sorbitol. HBOS containing gel showed lower whiteness than sucrose but no difference with sucrose+sorbitol. HBOS appeared to have good potential as a non‐sweet cryoprotectant of fish protein.