Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle
Document Type
Article
Date of Original Version
1-1-2007
Abstract
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. © 2007 Institute of Food Technologists.
Publication Title, e.g., Journal
Journal of Food Science
Volume
72
Issue
1
Citation/Publisher Attribution
Bigelow, W., and C. M. Lee. "Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle." Journal of Food Science 72, 1 (2007). doi: 10.1111/j.1750-3841.2006.00216.x.