Freshwater fish surimi with cryoprotectant sucrose, sorbitol and sodium tripolyphosphate

The article deals with the peculiarities of making surimi products from freshwater fish with the addition of various combinations of cryoprotectants. It is noted that the difficulties in the use of freshwater fish are associated with a strong fishy and earthy odor. In addition, although numerous studies describe the beneficial effects of various additives on surimi characteristics, the specifics of cryoprotectant use during cooling and freezing at the functional and modeling levels require clarification and further development. Cryoprotectants consisting of sucrose, sorbitol and sodium tripolyphosphate were found to have a positive effect on the functional characteristics of frozen surimi. It is concluded that the cryoprotective effect on surimi proteins depends on the type of additive, temperature and time.