Cryoprotectants preserve quality of restructured trout products following freeze-thaw cycling.

摘要

The cryoprotective action of 8% sucrose/sorbitol, 8% trehalose, 8% trehalose/sorbitol and 2% sodium lactate was measured in restructured trout products after 1, 3, 5, 10 and 15 freeze-thaw (FT) cycles (-20 degrees C; 8 h and 3 degrees C; 16 h). Sucrose/sorbitol, trehalose and trehalose/sorbitol minimized thaw loss and toughening of restructured products following FT cycling. Trehalose and trehalose/sorbitol have the potential to replace sucrose/sorbitol. Products containing sodium lactate were firmer and tougher, especially after three FT cycles, and this effect suggests that sodium lactate cannot be substituted for sucrose/sorbitol to stabilize protein denaturation that results from repeated freezing and thawing. Sodium lactate reduced bacterial growth and lipid oxidation, and it did not affect colour of raw, restructured products..