Optimization of Cryoprotectant Formula for Silver Carp Surimi during Frozen Storage

doi:10.7506/spkx1002-6630-201202028

Abstract

Abstract: Functional food cryoprotectants such as trehalose and lactitol were selected to combine with traditional commercial cryoprotectants to prepare low-sweetness, low-calorie and economic composite cryoprotectants. Orthogonal tests were applied to explore the effects of composite cryoprotectant compositions on whiteness, water-holding capacity (WHC), gel strength and salt-soluble protein content. The results indicated the optimal formula of composite cryoprotectant was 4% trehalose, 1% sucrose, 2% sorbierite and 3% lactitol. The sweetness of new cryoprotectant was lower than that of commercial cryoprotectants, and revealed better cryoprotective effect.

Key words: silver carp, frozen surimi, low sweetness, cryoprotectant, gel strength, salt soluble protein

CLC Number:

S984.1

ZHANG Jing-ya, LU Jian-feng, LIN Lin, YE Ying-wang, JIANG Shao-tong. Optimization of Cryoprotectant Formula for Silver Carp Surimi during Frozen Storage[J]. FOOD SCIENCE, 2012, 33(2): 127-132.

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Optimization of Cryoprotectant Formula for Silver Carp Surimi during Frozen Storage

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