Cryoprotective Effects of Hydrogenated Linear Oligosaccharides on Walleye Pollack-Surimi Proteins during Frozen Storage.

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  • 冷凍すり身へのオリゴ糖の利用に関する研究‐ＩＩ　スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果
  • スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果
  • スケトウダラ スリミ タンパクシツ ノ トウケツ ヘンセイ ニ タイスル カン

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Abstract

The cryoprotective effects of hydrogenated linear oligosaccharides on the denaturation of walleye pollack-surimi proteins stored in a frozen state at -30°C were studied by measuring the total activity of myofibrillar Ca-ATPase and evaluations of the gelling properties of surimi.<br> It was found that the cryoprotective effects of hydrogenated linear oligosaccharides (DPn 2.7 and MWn 462) were similar to those of sucrose and D-sorbitol without any deteriorative influences on the properties of surimi or kamaboko. It was also discussed that the cryopro-tective effects of polyols on the fish muscle proteins were correlated to the amount of un-freezable water in surimi.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 58 (6), 1163-1169, 1992

    The Japanese Society of Fisheries Science

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