What is the role of liquid sorbitol in preventing frozen denaturation of surimi

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What is the role of liquid sorbitol in preventing frozen denaturation of surimi

2022-04-25

With the rapid improvement of our living standards now, people's requirements on food are getting higher and higher, not only for good taste, but also for good flavor, and at the same time, it is not harmful to the human body. We all know that food has a shelf life. On the premise of ensuring these, we also need to extend its shelf life. Especially in the freezing of surimi, liquid sorbitol is a product that is often used, but what methods are commonly used to prevent the denaturation of surimi in freezing? In response to this problem, the following editor will explain it to you.

What is the role of liquid sorbitol in preventing frozen denaturation of surimi

Two effective methods are commonly used now: fully wash the surimi before freezing to remove the inorganic substances that cause salting out, or add polyphosphoric alkoxide (0.2%-0.3%) and sorbitol to the surimi. (about 4%), mix well in a chopper. After freezing and thawing obtained by this process, the meat quality, color and smell can be kept fresh, and the nutrients can be effectively retained.