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Authors
Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road P.O. Panchasayar, Kolkata-700 094, West Bengal, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 11 (2010), Pagination: 499-510
Abstract
Surimi is an important intermediate product containing stabilized myofibriilar proteins obtained from mechanicaily deboned fish flesh that is water-washed for removal of sarcoplasmic protein, blended with cryoprotectants and then used in the production of fabricated seafood products. Cryoprotectants can be used to extend the shelf life of frozen foods by preventing deleterious changes in myofibrillar proteins caused by freezing, frozen storage and thawl ing1. Although a wide variety of cryoprotectants such as sucrose, sorbitol, phosphates etc. have been used in surimi industry, but the problem of sweetness and high calorific content are of greater concern.
