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Carbohydrates as cryoprotectants for meats and surimi

Food Technology Chicago 45(3): 150, 152-154, 156, 158-159

Carbohydrates as cryoprotectants for meats and surimi

The cryoprotectant in the manufacture of surimi from Alaska pollack is typically sucrose, sorbitol or their 1:1 mixture, added at 8% to the leached fish muscle; these carbohydrates are used on the basis of cost, availability and little participation in Maillard reactions. Their presence decreases the equilibrium constant of the protein-denaturing reaction (unfolding) by 3 orders of magnitude.

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Accession: 002042956

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