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Evaluation of Various Infused Cryoprotective Ingredients for Their Freeze–Thaw Stabilizing and Texture Improving Properties in Frozen Red Hake Muscle
Author(s) -
Bigelow W.,
Lee C.M.
Publication year - 2007
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.1750-3841.2006.00216.x
Subject(s) - sorbitol , hake , food science , chemistry , soy protein , texture (cosmology) , chromatography , fish <actinopterygii> , biology , fishery , artificial intelligence , computer science , image (mathematics)
Various cryoprotective ingredients were evaluated for their freeze–thaw stabilizing and texture improving properties during 6‐mo frozen storage when red hake ( Urophycis chuss ) fillets were injected with sorbitol–sodium tripolyphosphate (STPP) (40% to 60% : 3%), 1.5% alginate, or 0.75% alginate with soy protein isolate (SPI)–sorbitol–STPP (5% to 10% : 40% : 3%). Injection of 10% SPI, 1.5% alginate, or 0.75% alginate–5% SPI effectively improved water binding and retarded the freeze‐induced texture changes when drip and cooking loss, centrifugal expressible moisture, protein extractability, SDS‐PAGE profile, and Instron and sensory texture were assessed. The sorbitol and STPP combination was not as effective as alginate and SPI. Freeze‐susceptible whitefish can be injected with proper cryoprotective ingredients for improved frozen storability.