Physicochemical Properties of Frozen Red Hake (Urophycis chuss) Mince as Affected by Cryoprotective Ingredients

Effects of alginate, iota‐carrageenan, soy protein concentrate (SPC), sodium tripolyphosphate (STPP), and sorbitol on physicochemical and sensory properties of red hake mince stored at −20 °C for 17 wk were investigated. The addition of 0.4% alginate, 4% sorbitol, and 0.3% STPP kept the mince from hardening and improved its dispersibility during mixing. This is believed to be a result of reduced protein denaturation as evidenced by higher levels of water, salt, SDS‐soluble proteins, and higher free sulfhydryl contents than the untreated control mince, which hardened with compact texture and exhibited considerable syneresis. Alginate appears to be responsible for preventing muscle fiber interaction through electrostatic repulsion and chelating Ca 2+ , thus improving dispersibility. Sorbitol and STPP with or without SPC and iota‐carrageenan did not improve the dispersibility.