Highly Concentrated Branched Oligosaccharides as Cryoprotectant for Surimi

ABSTRACT 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°C), HBOS showed cryoprotective effects si...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: Auh, J. H., Lee, H. G., Kim, J. W., Kim, J. C., Yoon, H. S., Park, K. H.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1999
Subjects:
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1999.tb15055.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1999.tb15055.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15055.x/fullpdf
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Summary:ABSTRACT 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°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.

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