S.  Tolasa, S.  Cakli, A.  Cadun, E.B.  Sen-Yilmaz, 
    Effect of Soy Protein Isolate and Wheat Fiber on the Texture and Freeze-Thaw Stability of Lean Fish Mince,
    Journal of Animal and Veterinary Advances,
    Volume 10,Issue 23,
    2011,
    Pages 3179-3187,
    ISSN 1680-5593,
    javaa.2011.3179.3187,
    (https://makhillpublications.co/view-article.php?doi=javaa.2011.3179.3187)
    Abstract: The effects of cyclic freezing and thawing upon the quality of frozen fish mince were studied. The effectiveness of combined use of Soy Protein Isolates (SPI) (2%) and Wheat Fiber (WF) (2%) were investigated with respect to cryoprotective properties and textural changes in fish frozen mince. The changes in texture and water holding capacity of fish mince after two freeze-thaw cycles were assessed using Texture Analyzer (TA.XT Plus) and sensory analysis. Cooking loss upon freeze-thaw cycles was also determined. No cryoprotectant and texture modification effect of the wheat fiber was observed. The addition of soy protein isolate and/or wheat fiber significantly reduced cooking loss after two freeze-thaw cycles (p<0.05). Combined use of soy protein isolate (2%) and wheat fiber (2%) showed added benefit in reducing expressible moisture compared to using SPI alone (2%) even the differences were not significant (p>0.05) and provided synergistic effect in texture modification (p<0.05) and also reduced freeze-contraction of myofibrils after two freeze-thaw cycles according to the results of scanning electron micrographs. This cryoprotectant combination can be applied to fish mince for the improvement of their texture and frozen storability.
    Keywords: Freeze-thaw stability;lean fish mince;Soy Protein Isolate (SPI);Wheat Fiber (WF);texture changes