Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus)
was investigated by monitoring changes in physical and chemical properties during 32
weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by
torsion test, color analysis, extractability of salt soluble proteins, and formation of
dimethylamine (DMA) and 2-thiobarbituric acid (TBA). The quality of the stabilized
mince was significantly higher than the control (mince without cryoprotectants) when
compared by shear strain, salt soluble proteins, and DMA. The results show that the
functionality of the proteins in the mince can be protected by using cryoprotectants
with Polydextrose® being the most effective of the 4 tested. The effect of food-grade
protease inhibitors on the gel-forming characteristics of Pacific whiting mince was also
investigated. Four levels (1, 2, 3, and 4%) of different protease inhibitors (beef
plasma protein, whey protein concentrate, egg white liquid, and egg white powder)
were added to the stabilized mince before heating and effects on texture and color
were evaluated. Shear strain was significantly increased by increasing the level of inhibitors. Beef plasma protein was most effective and presented significantly higher
strain than the other inhibitors tested. Due to higher concentration of proteolytic
enzymes in the mince, an increased amount of protease inhibitors is needed compared
to surimi to prevent proteolysis during heating. / Graduation date: 1995
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27109 |
| Date | 28 April 1995 |
| Creators | Magnusdottir, Edda |
| Contributors | Morrissey, Michael T. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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