Physicochemical properties of frozen red hake (Urophycis chuss) mince as affected by cryoprotective ingredients

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.