Thermoprotective properties of sorbitol were evaluated on freeze-dried fish mince and spray-dried egg white and skim milk proteins by measuring changes in functionality. The thermoprotective effect of sorbitol appeared to be a function of sorbitol concentration as evidenced by increased gel-forming ability, water-binding ability, emulsifying capacity, and enthalpy (AH) for denaturation, with no significant changes in denaturation temperature (T¿). The greater water-binding ability resulting from the sorbitol treatment before rather than after thermal hydration may be attributed to increased hydrophobic interaction and hydrophilicity from the formation of a protein-sorbitol complex.

Rheological properties of surimi sol showed that consistency index (K) was surimi concentration-dependent, as it decreased with increased level of ingredients except for carrageenan which increased K value. The flow behavior index and textural properties appeared to be a function of type and level of ingredients. Unlike starch and synergistic carrageenan, egg albumin, oil and i-carrageenan did not show a composite reinforcing effect. K values measured by rotational cylindrical spindle viscometry more closely correlated with textural properties (r=0.87 for compressive force; r=0.87 for shear force) than did other viscometries studied.

This study investigated the effects of the number of washes and alkaline treatments (NaHCO 3 concentrations) and the concentration of potato starch on the quality of fish meat paste products prepared from sand lance Ammodytes personatus Girard. We found significantly (P<0.05) higher ratings for the all textural parameters (hardness, brittleness, elasticity, and cohesiveness) of the sandlance meat paste products (SLMPPs) that were washed three times with a 0.5% NaHCO 3 concentration. We determined that an 8% concentration of potato starch leads to the best textural properties in SLMPPs. As the amount of potato starch was increased, the redness values of SLMPPs decreased significantly (P<0.05), but the differences in the sensory evaluation parameters (texture, flavor, taste, and overall acceptability) between the SLMPPs were not significant.

We investigate the effects of cryoprotectant mixtures on the quality of sand lance surimi (SLS) during storage at -30 o C. We monitored freeze-induced denaturation of myofibrillar protein in SLS and examined the texture profile of SLS gel. Freeze-induced denaturation was assessed by evaluating SLS Ca +2 -ATPase activity. SLS gels prepared with sorbitol or sucrose and a mixture of both as cryoprotectant. Higher concentrations of cryoprotectants resulted in significantly higher residual SLS Ca +2 -ATPase activity at the same storage time (P < 0.05). Residual Ca 2+ -ATPase activity of SLS prepared with sorbitol was higher than that of sucrose when cryoprotectant concentration and storage period were same. A blend of sorbitol and sucrose resulted in a stronger cryoprptective effect of SLS myofibrillar protein than did sorbitol or sucrose alone. The presence of a phosphate compound in SOP (3% sorbitol + 0.2% phosphate compound) resulted in higher SLS Ca 2+ -ATPase activity than that of did 5% sorbitol. The hardness, brittleness, and elasticity values and a folding test of the SLS gels were significantly affected by cryoprotectant concentrations and the storage time. Preference scores and acceptance for texture in a sensory evaluation of the SLS gels increased with increasing sorbitol or sucrose concentration.

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