Investigation of cryoprotectants‐treated surimi protein deterioration during chilled and frozen storage: Functional properties and kinetic modeling

The relative cryoprotective effects of flaxseed protein hydrolysate and pectin in comparison with conventional cryoprotectant (sucrose + sorbitol sodium tripolyphosphates) on stabilization proteins surimi Capoor (Cyprinus carpio) were investigated during freezing (−20°C for 4 months) chilling storage (4°C 10 days). Although caused to improve water-holding capacity (27.8%; 4°C 21.5%; −20°C) account highly more inhibitory impact the ice crystals growth, denaturation may have occurred. It can be related higher reduction amount salt extractable (%) immeasurable value thiol group formulation containing compared other cryoprotectants. results modeling samples showed that sulfhydryl content good agreement first-order reaction model at −20°C second-order kinetic 4°C. In samples, treated lowest rate constant chilled frozen storage. confirmed no sweetness considerable caloric had a effect similar sucrose polyphosphate even better.