Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils

Stabilization of fish myofibrils was investigated with respect to freeze‐and heat‐induced denaturation as affected by the addition of phosphates (0.25, 0.5% of sodium tripolyphosphate or neutralized pyrophosphate), alone or in combination with 8% Polydextrose® or a sucrose/sorbitol mixture. Freeze‐induced aggregation was reduced effectively by combination of phosphates and carbohydrates, and, less effctively, by phosphates or carbohydrates alone. The most effective treatment consisted of 0.5% of either phosphate treatment combined with either carbohydrate treatment. Differential scanning calorimetric studies revealed that phosphate addition induced stabilization of myosin and carbohydrate addition generally induced a one‐step denaturation process for myosin. No differences due to phosphate type were observed in any measured parameter.