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.