Highly concentrated branches oligosaccharides as cryoprotectant for surimi

Freeze-thawing studies at different concentrations, using an actomyosin solution (extracted from Alaska pollock), revealed that an 8% (w/v) solution of oligosaccharides mixture (HBOS) was most effective in cryoprotection. During frozen storage (-18 degrees C), HBOS showed cryoprotective effects similar to sucrose and a sucrose + sorbitol mixture (1:1). Surimi gel prepared with HBOS showed higher hardness and more dense microstructure than others, although water holding capacity was slightly lower than the gel with sucrose + sorbitol. HBOS containing gel showed lower whiteness than sucrose but no difference with sucrose + sorbitol. HBOS appeared to have good potential as a non-sweet cryoprotectant of fish protein.