CRYOPROTECTIVE EFFECTS OF LACTITOL, PALATINIT AND POLYDEXTROSE ON COD SURIMI PROTEINS DURING FROZEN STORAGE

被引：76
|
作者：
SYCH, J [1 ]
LACROIX, C [1 ]
ADAMBOUNOU, LT [1 ]
CASTAIGNE, F [1 ]
机构：
[1] UNIV QUEBEC,DEPT BIOL & SCI SANTE,RIMOUSKI G5L 3A1,QUEBEC,CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb06762.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The cryoprotective effects of lactitol dihydrate, Polydextrose® and Palatinit (Isomalt) at 8% w/w in codsurimi were compared to an industrial control containing a sucrose/sorbitol 1:1 mixture and a control without additive. Surimi was stored at −20°C for 12 wk and examined for freeze‐induced protein changes every 2 wk by salt extractable protein and differential scanning calorimetry analyses: Palatinit®, lactitol and Polydextrose® stabilized surimi proteins equally well as did the sucrose/sorbitol mixture. Salt extractable protein and myosin peak enthalpy for surimi were maintained at the same level as the industrial control. Confirming earlier results, initial Tmax‐myosin yielded information regarding surimi protein stability over extended periods of frozen storage. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
收藏
页码：356 / 360
页数：5
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