@article{MAKHILLJAVA201110233125,
    title = {Effect of Soy Protein Isolate and Wheat Fiber on the Texture and Freeze-Thaw Stability of Lean Fish Mince},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {10},
    number = {23},
    pages = {3179-3187},
    year = {2011},
    issn = {1680-5593},
    doi = {javaa.2011.3179.3187},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2011.3179.3187},
    author = {S.,S.,A. and},
    keywords = {Freeze-thaw stability,lean fish mince,Soy Protein Isolate (SPI),Wheat Fiber (WF),texture changes},
    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.}
    }