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Carbohydrates as cryoprotectants for meats and surimi


, : Carbohydrates as cryoprotectants for meats and surimi. Food Technology Chicago 45(3): 150, 152-154, 156, 158-159

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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Related references

Jin, S.K.; Kim, I.S.; Kim, S.J.; Jeong, K.J.; Lee, J.R.; Choi, Y.J., 2007: Effect of cryoprotectants on quality properties of chicken breast surimi. This study was conducted to determine the effect of cryoprotectants (sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experim...

Park S H.; Novakofski J.; Bechtel P.J.; Mckeith F.K., 1988: Red meat surimi component proteins and effects of salt and cryoprotectants. Journal of Animal Science 66(SUPPL 1): 303

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