Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince.

Peter J Jenkelunas, Eunice C Y Li-Chan

Food chemistry 2018 Jan 15

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The aim of this study was to investigate application of fish protein hydrolysates (FPHs) as cryoprotectants for cod fish mince subjected to freeze-thaw abuse. Response surface methodology revealed little difference in cryoprotectant ability between FPHs produced from Pacific hake muscle within the range of conditions studied, namely Flavourzyme® enzyme/substrate ratio (E/S 1-4%), time (1-6h) and pH (5-7). When added at 4% or higher concentrations, FPH minimized expressible moisture and cook loss, while maximizing salt extractable protein from freeze-thaw abused fish mince, providing similar or better cryoprotection compared to an 8% sucrose-sorbitol blend, and a stabilizing effect of FPH on myosin was observed by differential scanning calorimetry. Sensory evaluation showed that addition of 8% FPH in fish ball products increased the perception of fishiness, saltiness, bitterness and firmness while decreasing moistness. FPH could be a viable alternative to the sugar-based cryoprotectants currently used for frozen fish products. Copyright © 2017. Published by Elsevier Ltd.

Citation

Peter J Jenkelunas, Eunice C Y Li-Chan. Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince. Food chemistry. 2018 Jan 15;239:535-543