Pz. Lian et al., Physicochemical properties of frozen red hake (Urophycis chuss) mince as affected by cryoprotective ingredients, J FOOD SCI, 65(7), 2000, pp. 1117-1123
Effects of alginate, iota-carrageenan, soy protein concentrate (SPC), sodiu
m tripolyphosphate (STPP), and sorbitol on physicochemical and sensory prop
erties of red bake mince stored at -20 degreesC for 17 wk were investigated
. The addition of 0.4% alginate, 4% sorbitol, and 0.3% STPP kept the mince
from hardening and improved its dispersibility during mixing. This is belie
ved to be a result of reduced protein denaturation as evidenced by higher l
evels of water, salt, SDS-soluble proteins, and higher free sulfhydryl cont
ents than the untreated control mince, which hardened with compact texture
and exhibited considerable syneresis. Alginate appears to be responsible fo
r preventing muscle fiber interaction through electrostatic repulsion and c
helating Ca2+, thus improving dispersibility. Sorbitol and STPP with or wit
hout SPC and iota-carrageenan did not improve the dispersibility.