Determination of Optimal Level of Lactitol for Surimi

Authors

  • J. SYCH,

    1. Authors Sych and Carrier are with the Département de sciences et technologie des aliments, and Author Lacroix is with the Centre de recherche en sciences et technologie du lait. Université Laval, Ste-Foy (Qué), Canada G1K 7P4.
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  • C. LACROIX,

    1. Authors Sych and Carrier are with the Département de sciences et technologie des aliments, and Author Lacroix is with the Centre de recherche en sciences et technologie du lait. Université Laval, Ste-Foy (Qué), Canada G1K 7P4.
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  • M. CARRIER

    1. Authors Sych and Carrier are with the Département de sciences et technologie des aliments, and Author Lacroix is with the Centre de recherche en sciences et technologie du lait. Université Laval, Ste-Foy (Qué), Canada G1K 7P4.
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  • The authors gratefully acknowledge the financial support from NSERC (Natural Sciences and Engineering Research Council of Canada).

ABSTRACT

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.

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