CRYOPROTECTIVE EFFECT OF MALTODEXTRIN-25- DE, MILK WHEY AND MIXTURES ON SURIMI FROM JACK MACKEREL (TRACHURUS-MURPHYI)

Prevention of protein denaturation was studied on surimi from jack mac kerel (Trachurus murphyi) stored at -18-degrees-C for six months. Effe ctiveness of different additives and their mixture (1:1) was evaluated at a level of 8% w/w maltodextrin 25 DE, milk whey, maltodextrin-sorb itol, maltodextrin-sucrose, maltodextrin-milk whey, and sucrose-milk w hey. The results were compared with a commercial mixture of 8% sucrose -sorbitol (1:1) and a control sample. Protein denaturation was reduced during frozen storage in all the cryoprotectans tested. The best resu lts were achieved with maltodextrin 25 DE, maltodextrin-sorbitol, and sucrose-sorbitol, according with the sensorial test, water holding cap acity, gel strengh and breaking force. Maltodextrin 25 DE 8% showed a better cryoprotectant effect than milk whey at 8[ level.