Permeability of sugar alcohols with different molecular weights into fish meat

The permeability of sugar alcohols with different molecular weights (maltit ol, sorbitol, and glycerol) into fish meat by soaking was compared. The con centrations of sugar alcohols in the soaked meat increased with an increase in the osmotic pressure of the soaking solution. At the identical osmotic pressure, glycerol gave the highest permeability, followed in descending or der by sorbitol and maltitol. In contrast, the moisture content of the soak ed meat decreased with an increase in the osmotic pressure of the soaking s olution. Maltitol caused the most significant moisture decrease, followed i n descending order by sorbitol and glycerol. Comparing the permeability and the dewatering effect in connection with their molecular weights, lowering the molecular weight of sugar alcohols caused an increase in the permeabil ity and a decrease in the dewatering effect. It was concluded that the mole cular weight of sugar alcohols had a significant impact on both the permeab ility and the dewatering effect.