Cryoprotective effect of maltodextrins on surimi from jack mackerel (Trachurus murphyi)

This research evaluated the cryoprotective effects of 18, 20, 25 and 36 DE (dextrose equivalent) maltodextrins at 8% w/w in surimi from jack mackerel stored at -18 degrees C for 27 weeks. The results were compared with a commercial mixture (8% sucrose/sorbitol 1:1) and with a control without cryoprotectants. Protein denaturation decreased during frozen storage for all samples tested when compared with the control. Maltodextrins 20 and 25 DE as well as sucrose/sorbitol mixture were the most effective in stabilizing surimi proteins during frozen storage. Myosin peaks enthalpy for surimi with 20 and 25 DE maltodextrins was maintained at the same level as the commercial mixture and significantly higher than that for the control (p less than or equal to 0.01). Enthalpy for the actin transition was not found to vary significantly with treatments or storage time.