Highly Concentrated Branched Oligosaccharides as Cryoprotectant for Surimi

Abstract

ABSTRACT Freeze‐thawing studies at different concentrations, using an actomyosin solution (extracted from Alaska pollock ), revealed that an 8% (w/v) solution of oligosaccharides mixture (HBOS) was most effective in cryoprotection. During frozen storage (‐18°C), HBOS showed cryoprotective effects similar to sucrose and a sucrose+sorbitol mixture (1:1). Surimi gel prepared with HBOS showed higher hardness and more dense microstructure than others, although water holding capacity was slightly lower than the gel with sucrose+sorbitol. HBOS containing gel showed lower whiteness than sucrose but no difference with sucrose+sorbitol. HBOS appeared to have good potential as a non‐sweet cryoprotectant of fish protein.