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Article: Research in the area of food science reported from University of British Columbia.

Article from:
Food Weekly News
Article date:
November 12, 2009
Copyright

According to recent research from Vancouver, Canada, "Fish protein hydrolysates produced by proteolysis of Pacific hake (Merluccius productus) with Alcalase [R] (FPH-A) or Flavourzyme [R] (FPH-F) were investigated as a potential alternative to the 1:1 blend of sucrose-sorbitol (SuSo) commonly used for cryoprotection of frozen fish mince. The physicochemical properties of cod mince samples in the absence (control) or presence of 8% FPH-A, FPH-F, or SuSo were evaluated before and after 6 freeze-thaw cycles, with differences noted at the 5% significance level."

"Freeze-thawing of control sample increased expressible moisture (from 22% to 33%) and cook loss (from 3% ...

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