Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
Various cryoprotective ingredients were evaluated for their freeze-thaw stabilizing and texture improving properties during 6-mo frozen storage when red hake (Urophycis chuss) fillets were injected with sorbitol-sodium tripolyphosphate (STPP) (40% to 60% : 3%), 1.5% alginate, or 0.75% alginate with soy protein isolate (SPI)-sorbitol-STPP (5% to 10% : 40% : 3%). Injection of 10% SPI, 1.5% alginate, or 0.75% alginate-5% SPI effectively improved water binding and retarded the freeze-induced texture changes when drip and cooking loss, centrifugal expressible moisture, protein extractability, SDS-PAGE profile, and Instron and sensory texture were assessed. The sorbitol and STPP combination was not as effective as alginate and SPI. Freeze-susceptible whitefish can be injected with proper cryoprotective ingredients for improved frozen storability.
Bigelow
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Dept. of Nutrition and Food Sciences, Univ. of Rhode Island, Kingston, RI 02881, USA.
Lee
C M
CM
D000464:Alginates / Q000494:pharmacology; D000818:Animals; D003451:Cryoprotective Agents / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D005615:Freezing; D048388:Gadiformes; D020723:Glucuronic Acid / Q000494:pharmacology; D006603:Hexuronic Acids / Q000494:pharmacology; D006801:Humans; D018482:Muscle, Skeletal; D011122:Polyphosphates / Q000494:pharmacology; D017747:Seafood / Q000592:standards*; D013012:Sorbitol / Q000494:pharmacology; D030262:Soybean Proteins / Q000494:pharmacology; D013696:Temperature; D013997:Time Factors
D000464:Alginates; D003451:Cryoprotective Agents; D006603:Hexuronic Acids; D011122:Polyphosphates; D030262:Soybean Proteins; D013012:Sorbitol; D020723:Glucuronic Acid; C005692:triphosphoric acid