Highly concentrated branched oligosaccharides as cryoprotectant for surimi

被引:41
作者
Auh, JH
Lee, HG
Kim, JW
Kim, JC
Yoon, HS
Park, KH [1 ]
机构
[1] Seoul Natl Univ, Dept Food Sci & Technol, Suwon 441744, South Korea
[2] Seoul Natl Univ, New Biomat Agr Res Ctr, Suwon 441744, South Korea
[3] Hanyang Univ, Dept Food & Nutr, Seoul 133791, South Korea
关键词
oligosaccarides; cryoprotectants; fish protein; surimi gel; sweetness;
D O I
10.1111/j.1365-2621.1999.tb15055.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Freeze-thawing studies at different concentrations, using an actomyosin solution (extracted from Alaska pollock), revealed that an 8% (w/v) solution of oligosaccharides mixture (HBOS) was most effective in cryoprotection. During frozen storage (-18 degrees C), HBOS showed cryoprotective effects similar to sucrose and a sucrose+sorbitol mixture (1:1). Surimi gel prepared with HBOS showed higher hardness and more dense microstructure than others, although water holding capacity was slightly lower than the gel with sucrose+sorbitol. HBOS containing gel showed lower whiteness than sucrose but no difference with sucrose+sorbitol. HBOS appeared to have good potential as a non-sweet cryoprotectant of fish protein.
引用
收藏
页码:418 / 422
页数:5
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