Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage
1998
Sultanbawa, Y. | Li-Chan, E.C.Y.
Cryoprotectant blends were investigated for their potential to stabilize ling cod surimi during frozen storage at -18 degrees C for 4 months. A central composite rotatable design was used to formulate 25 blends containing lactitol, Litesse, sucrose, and sorbitol, at final total concentrations of 4-12%. Although decreases in % salt extractable proteins (SEP) (79 leads to 48%), apparent viscosity (3640 leads to 390 centipoises) and water binding capacity (WBC) (1.33 leads to 0.94 g/g) were observed, the gel strength, color, pH and myosin-to-actin ratio did not change significantly after frozen storage of surimi containing any of the cryoprotectant blends. In contrast data observed for surimi with no cryoprotectants were significantly different from those with the cryoprotectant blends over the storage period. All blends gave surimi and cooked gels comparable to those obtained with commercial mix (4% sucrose, 4% sorbitol), with the 4% blend containing 1% of each cryoprotectant being the most economical and the lowest in calorie content.
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