Cryoprotectants affect physical properties of restructured trout during frozen storage

Cryoprotectants other than sucrose/sorbitol were evaluated to reduce the sweetness of restructured trout products during frozen storage. Bacterial growth, lipid oxidation, thaw loss, cook yield, color, and texture were evaluated after 1 d, 3 mo, and 6 mo of storage at -20 degreesC. Sucrose/sorbitol, trehalose, and trehalose/sorbitol at 8% equally exhibited a cryoprotective action and minimized thaw loss and texture changes, whereas sodium lactate did not at 2% during 6 mo of frozen storage. Raw, carbohydrate-treated products had less L* values than the control and sodium lactate products. After cooking, no difference in L* value was observed. Cryoprotectants and frozen storage time did not affect bacterial growth and lipid oxidation of raw products.