Nippon Suisan Gakkaishi 68 (5), 701-705 (2002)

Preventive effect of polyols on the demulsification of emulsified surimi during frozen storage

EMIKO OKAZAKI,1 SHUNJI YAKU,2 YUTAKA FUKUDA,1
TOORU SAKAI2 AND SHOICHI NAMBU2

1National Research Institute of Fisheries Science, Yokohama, Kanagawa 236-8648, 2The Center for Technical Development and Applications, Towa Chemical Industry Co., Ltd., Fuji, Shizuoka 417-0033, Japan

The washed mince of walleye pollack with water was mixed with 30% sardine oil through emulsification by strong mechanical stirring. To the emulsified surimi, 0.3% Na-polyphosphate and 0-12% of various polyols (sugar alcohols) having different molecular weights were also added, and the product was subjected to frozen storage at −30°C for 2 months. After thawing, fluid released from the emulsified surimi was collected through absorption into a filter paper. The amount of crude lipid was determined by measuring the change in the weight of paper after drying, and the amount of pure lipid was determined through extraction with hexane.

It was found that there is a good negative correlation between the logarithmic value of the amount of released crude lipid (or pure lipid) and the concentration of the polyols. From the slope of the linear relation, the preventive effect of polyol against the demulsification of the emulsified surimi by frozen storage was demonstrated. The larger the molecular weight as well as the number of −OH groups of polyol molecules, the higher the preventive effect.


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