100-4 |
Cryoprotection of Pacific whiting surimi using a non-sweet glucose polymer |
A. HUNT1, J. W. Park1, and C. Jaundoo2. (1) OSU Seafood Lab & Dept of Food Sci and Tech, Oregon State University, 2001 Marine Drive #253, Astoria, OR 97103, (2) Technical Service, Roquette America, 1417 Exchange Street, Keokuk, IA 52632-6647 Cryoprotection of surimi proteins is a primary concern in maintaining the quality of surimi during freezing and frozen storage. Currently, a mixture of 4% sucrose and 5% sorbitol is used in conjunction with phosphate to cryoprotect surimi proteins. In order to improve quality, new alternatives for cryoprotection are continually being explored. New glucose polymers, which are non-sweet additives, show promise as prospective cryoprotectants that could economically replace sorbitol in surimi production. Our objective was to determine the effects of two new glucose polymer cryoprotectants, LD and SD on the functional and biochemical properties of fish proteins in Pacific whiting surimi during frozen storage compared to sorbitol. The samples were: Control (5% sorbitol, 4% sucrose, 0.3% phosphate), LD (5% LD, 4% sucrose, 0.3% phosphate), and SD (5% SD, 4% sucrose, 0.3% phosphate). All surimi samples were prepared with cryoprotectant and provided by Roquette America. Frozen blocks were cut into smaller (~1000g) blocks, individually vacuum-packed and stored at -18°C until testing. Each sample was tested at 0, 1, 4, 8, 12 mos frozen storage to evaluate changes in salt extractable protein (SEP), trimethylamine oxidase, gelation properties, pH, and color. For gel evaluation the samples were prepared with 2% salt, adjusted to 78% moisture using ice/water, and cooked at 90°C for 15 minutes. Freezing point depression (0-50% concentration) and sweetness were also conducted. The biochemical and functional properties observed for samples LD and SD were statistically similar to the control. However, LD and SD were both significantly less sweet than sorbitol. Unlike a typical glucose, glucose polymers did not show signs of Maillard browning under thermal cooking. Freezing point was depressed most by sorbitol (50%), but no difference was found at concentrations less than 10%. Glucose polymers LD and SD do not impart any significant effects compared to sorbitol and could therefore be used as a less-sweet sorbitol substitute.
Session 100, Seafood Technology: Texture, Chemistry
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