The authors gratefully acknowledge the financial support from NSERC (Natural Sciences and Engineering Research Council of Canada).
Cryoprotective Effects of Some Materials on Cod-Surimi Proteins during Frozen Storage
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1222–1227, September 1990
How to Cite
SYCH, J., LACROIX, C., ADAMBOUNOU, L. T. and CASTAIGNE, F. (1990), Cryoprotective Effects of Some Materials on Cod-Surimi Proteins during Frozen Storage. Journal of Food Science, 55: 1222–1227. doi: 10.1111/j.1365-2621.1990.tb03902.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/12/89; revised 12/18/89; accepted 3/20/90.
Freeze-induced protein denaturation of cod surimi was studied as affected by carbohydrates (sucrose and glucose syrup at 8% w/w), polyols, (sorbitol and glycerol at 8% w/w), protein hydrolysates (fish protein and casein hydrolysates at 4% w/w), hydrocolloids (pectin-1% w/w, sodium alginate, lambda- and iota-carrageenan-0.5% w/w) and combinations of the above, (sucrose/sorbitol 1:1 mixture at 8% w/w, or combined with protein hydrolysates at 4% w/w). Salt extract-able protein (SEP) and heat induced denaturation by differential by differential scanning calorimetry (DSC) were used to monitor protein changes in surimi stored 16 wk at -20°C. The best cryoprotection effect was achieved from sorbitol, glucose syrup (DE = 60), sucrose and sucrose/sorbitol 1:1 w/w mixture at 8% w/w in surimi. Correlations between certain DSC parameters and SEP were high.