Cryoprotective Effects of Lactitol, Palatinit and Polydextrose® on Cod Surimi Proteins during Frozen Storage

The cryoprotective effects of lactitol dihydrate, Polydextrose® and Palatinit (Isomalt) at 8% w/w in codsurimi were compared to an industrial control containing a sucrose/sorbitol 1:1 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 max ‐myosin yielded information regarding surimi protein stability over extended periods of frozen storage.