Stabilization of Proteins in Surimi

Grant A. MacDonald, Patricio A. Carvajal-Rondanelli, Tyre C. Lanier

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations

Abstract

The aggregation of surimi proteins at any time prior to thermal processing will reduce the subsequent ability of these proteins to gel properly. Premature aggregation can occur routinely during leaching, dewatering, freezing, and especially frozen storage of surimi at commercial temperatures (e.g., -18°C). Although, it is technically feasible to store sh for extended periods at low freezer temperatures without signicant loss of gel-forming ability, to date, it has been more economical to mix cryoprotectant additives with the surimi prior to freezing. These cryoprotectants, when mixed intimately with the surimi proteins, reduce denaturation and aggregation. Cryoprotective compounds also stabilize sh proteins during drying and there is continuing interest in developing functional surimi powders to enable shipping at ambient temperatures and for development of new surimi applications.

Original languageEnglish
Title of host publicationSurimi and Surimi Seafood, Third Edition
PublisherCRC Press
Pages193-226
Number of pages34
ISBN (Electronic)9781439898581
ISBN (Print)9781420028041
DOIs
StatePublished - 1 Jan 2013
Externally publishedYes

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