Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi

JAE W. PARK; TYRE C. LANIER; DAVID P. GREEN

doi:10.1111/j.1365-2621.1988.tb10163.x

Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi

JAE W. PARK, TYRE C. LANIER, DAVID P. GREEN

Research output: Contribution to journal › Article › peer-review

71 Citations (Scopus)

Abstract

Freeze‐induced protein denaturation of pollack surimi was investigated as affected by the addition of sugar and/or polyol, including a starch hydrolysate product, and/or phosphates during 8 months frozen storage. Polydextrose® appeared to substitute for the sucrose/sorbitol now used in surimi manufacture without changes in cryoprotective effect. The maltodextrin adversely affected gel‐forming properties, although it maintained the salt‐soluble protein extractability nearly as well as did sucrose/sorbitol or Polydextrose®. The cryoprotective effects of phosphate addition seemed to depend upon the pH and/or specific phosphate ion used.

Original language	English
Pages (from-to)	1-3
Number of pages	3
Journal	Journal of Food Science
Volume	53
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1988.tb10163.x
Publication status	Published - 1988 Jan

ASJC Scopus subject areas

Food Science

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abstract = "Freeze‐induced protein denaturation of pollack surimi was investigated as affected by the addition of sugar and/or polyol, including a starch hydrolysate product, and/or phosphates during 8 months frozen storage. Polydextrose{\textregistered} appeared to substitute for the sucrose/sorbitol now used in surimi manufacture without changes in cryoprotective effect. The maltodextrin adversely affected gel‐forming properties, although it maintained the salt‐soluble protein extractability nearly as well as did sucrose/sorbitol or Polydextrose{\textregistered}. The cryoprotective effects of phosphate addition seemed to depend upon the pH and/or specific phosphate ion used.",

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AB - Freeze‐induced protein denaturation of pollack surimi was investigated as affected by the addition of sugar and/or polyol, including a starch hydrolysate product, and/or phosphates during 8 months frozen storage. Polydextrose® appeared to substitute for the sucrose/sorbitol now used in surimi manufacture without changes in cryoprotective effect. The maltodextrin adversely affected gel‐forming properties, although it maintained the salt‐soluble protein extractability nearly as well as did sucrose/sorbitol or Polydextrose®. The cryoprotective effects of phosphate addition seemed to depend upon the pH and/or specific phosphate ion used.

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Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi

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