Preventive effect of polyols on the demulsification of emulsified surimi during frozen storage.

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  • 凍結貯蔵中の乳化すり身の解乳化に及ぼすポリオール類の抑制効果
  • トウケツ チョゾウ チュウ ノ ニュウカ スリミ ノ カイニュウカ ニ オヨボス ポリオールルイ ノ ヨクセイ コウカ

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Abstract

The washed mince of walleye pollack with water was mixed with 30% sardine oil through emulsification by strong mechanical stirring. To the emulsified surimi, 0.3% Na-polyphosphate and 0-12% of various polyols (sugar alcohols) having different molecular weights were also added, and the product was subjected to frozen storage at -30°C for 2 months. After thawing, fluid released from the emulsified surimi was collected through absorption into a filter paper. The amount of crude lipid was determined by measuring the change in the weight of paper after drying, and the amount of pure lipid was determined through extraction with hexane. It was found that there is a good negative correlation between the logarithmic value of the amount of released crude lipid (or pure lipid) and the concentration of the polyols. From the slope of the linear relation, the preventive effect of polyol against the demulsification of the emulsified surimi by frozen storage was demonstrated. The larger the molecular weight as well as the number of -OH groups of polyol molecules, the higher the preventive effect. The effect of polyols on the stability of frozen emulsified surimi was discussed.

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