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The cryoprotective effects of lactitol dihydrate, Polydextrose@ and Palatinit (Isomalt) at 8% w/w in cod-surimi were compared to an industrial control containing a sucrose/sorbitol 1:l mixture and a control without additive. Surimi was stored at -20°C for 12 wk and examined for freeze-induced protein changes every 2 wk by salt extractable protein and differential scanning calorimetry analyses: Palatinit@, lactitol and Polydextrose@ stabilized surimi proteins equally well as did the sucrose/sorbitol mixture. Salt extractable protein and myosin peak enthalpy for surimi were maintained at the same level as the industrial control. Confirming earlier results, initial T,,-myosin yielded information regarding surimi protein stability over extended periods of frozen storage.

Freeze-induced protein denaturation of cod surimi was studied as affected by carbohydrates (sucrose and glucose syrup at 8% w/w), polyols, (sorbitol and glycerol at 8% w/w), protein hydrolysatcs (fish protein and casein hydrolysates at 4% w/w), hydrocolloids (pectin-1% w/w, sodium alginate, lambda-and iota-carrageenan-0.5% w/w) and combinations of the above, (sucroseisorbitol 1:l mixture at 8% w/w, or combined with protein hydrolysates at 4% w/w). Salt cxtractable protein (SEP) and heat induced denaturation by differential by differential scanning caIorimetry (DSC) were used to monitor protein changes in surimi stored 16 wk at -20°C. The best clyoprotcction effect was achieved from sorbitol, glucose syrup (DE=GO), sucrose and sucrose/sorbitol 1:l w/w mixture at 8% w/w in surimi. Correlations between certain DSC parameters and SEP were high.

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