ABSTRACTCryoprotective effects of lactitol dihydrate at 2, 4, 6 and 8 levels in cod surimi were investigated and compared to an industrial control (1:1 mixture of sucrose/sorbitol at 8 w/w) and to a control without additive. Stability of protein functional properties was monitored by salt extractable protein and differential scanning calorimetry analyses, as well as texture profile analyses of cooked gels for surimi stored at − 12°C for 8 wk. Data revealed the excellent cryoprotective properties of lactitol. Moreover, the level of lactitol in surimi could be reduced to 5.7–6.4 w/w without significant alteration of stabilizing eff
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