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

^*Corresponding author for this work

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

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.",

author = "PARK, \{JAE W.\} and LANIER, \{TYRE C.\} and GREEN, \{DAVID P.\}",

year = "1988",

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AU - PARK, JAE W.

AU - LANIER, TYRE C.

AU - GREEN, DAVID P.

PY - 1988/1

Y1 - 1988/1

N2 - 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.

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.

UR - https://www.scopus.com/pages/publications/84987299744

U2 - 10.1111/j.1365-2621.1988.tb10163.x

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SN - 0022-1147

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JO - Journal of Food Science

JF - Journal of Food Science

IS - 1

ER -

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

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