CRYOPROTECTANT OF SURIMI CONTAINING FRUCTOOLIGOSACCHARIDE, ISOMALTOOLIGOSACCHARIDE, OR GALACTOOLIGOSACCHARIDE AS EFFECTIVE COMPONENTS.

摘要

PURPOSE: Cryoprotectant comprising fructooligosaccharide, isomaltooligosaccharide, or galactooligosaccharide is provided which decreases the sweetness of oligosaccharides and prevents frozen food especially 'surimi' from freeze denaturation CONSTITUTION: Actomyosin is purified from Alaska pollock and mixed with sucrose and sorbitol, isomaltooligosaccharide(IMS), fructooligosaccharide(FO), or galactooligosaccharide(GO). Each mixture is frozen for 3 min at -60C and thawed for 5 min at 25C. Untreated and treated mixtures are held at 4C and titer of Ca(2+)-ATPase is measured by Arai method. The titer of enzyme is increased along the concentration of cryoprotectant and reached maximum at 8%(w/v) of each cryoprotectant. The precipitation of denatured protein from actomyosin solution without adding cryoprotectant and appears one week later but actomyosin solution with cryoprotectant and does not show precipitate until 3 weeks. The solubility of protein with cryoprotectant and is higher than of protein without cryoprotectant and. Texture properties of surimi with each oligosaccharides are examined and surimi with FO shows excellent properties.