TY  - JOUR
T1  - Effect of Soy Protein Isolate and Wheat Fiber on the Texture and Freeze-Thaw Stability of Lean Fish Mince
AU - Tolasa, S. AU - Cakli, S. AU - Cadun, A. AU - Sen-Yilmaz, E.B. 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 23
SP  - 3179
EP  - 3187
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.3179.3187
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.3179.3187
KW  - Freeze-thaw stability
KW  -lean fish mince
KW  -Soy Protein Isolate (SPI)
KW  -Wheat Fiber (WF)
KW  -texture changes
AB  - 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.
ER  -