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Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen Storage
Author(s) -
Jittinandana Sitima,
Kenney P. Brett,
Slider S.D.
Publication year - 2005
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.1365-2621.2005.tb09017.x
Subject(s) - cryoprotectant , sorbitol , chemistry , food science , sweetness , sucrose , trehalose , lipid oxidation , cold storage , sodium lactate , sodium , glycerol , sugar , biochemistry , cryopreservation , antioxidant , biology , horticulture , organic chemistry , fishery , embryo
Cryoprotectants other than sucrose/sorbitol were evaluated to reduce the sweetness of restructured trout products during frozen storage. Bacterial growth, lipid oxidation, thaw loss, cook yield, color, and texture were evaluated after 1 d, 3 mo, and 6 mo of storage at‐20 °C. Sucrose/sorbitol, trehalose, andtrehalose/sorbitol at 8% equally exhibited a cryoprotective action and minimized thaw loss and texture changes, whereas sodium lactate did not at 2% during 6 mo of frozen storage. Raw, carbohydrate‐treated products had less L * values than the control and sodium lactate products. After cooking, no difference in L * value was observed. Cryoprotectants and frozen storage time did not affect bacterial growth and lipid oxidation of raw products.