The authors gratefully acknowledge the financial support from NSERC (Natural Sciences and Engineering Research Council of Canada).
Determination of Optimal Level of Lactitol for Surimi
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 285–290, March 1991
How to Cite
SYCH, J., LACROIX, C. and CARRIER, M. (1991), Determination of Optimal Level of Lactitol for Surimi. Journal of Food Science, 56: 285–290. doi: 10.1111/j.1365-2621.1991.tb05263.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/10/90; revised 5/31/90; accepted 7/24/90.
Cryoprotective effects of lactitol dihydrate at 2, 4, 6 and 8% levels in cod surimi were investigated and compared to an industrial control (1:1 mixture of sucrose/sorbitol at 8% w/w) and to a control without additive. Stability of protein functional properties was monitored by salt extractable protein and differential scanning calorimetry analyses, as well as texture profile analyses of cooked gels for surimi stored at − 12°C for 8 wk. Data revealed the excellent cryoprotective properties of lactitol. Moreover, the level of lactitol in surimi could be reduced to 5.7–6.4% w/w without significant alteration of stabilizing effects.