Question

The following are the most commonly used cryoprotectant in the manufacture of surimi is

• A. Sorbitol
• B. Salt
• C. Starch
• D. Citrate

Hint:

A mixture of sucrose and sorbitol (usually in a 1:1 ratio, totaling \(8\%\)) is the industry standard for surimi. Sorbitol is preferred over pure sucrose because it reduces the sweetness of the final product.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Surimi is washed, minced fish myofibrillar protein.
To maintain its gel-forming capacity during prolonged frozen storage, cryoprotectants are added to prevent the protein molecules from denaturing and aggregating.

Step 2: Detailed Explanation:
Freezing causes water molecules to form ice crystals, which dehydrate and denature the delicate fish proteins.
To combat this, cryoprotectants are blended into the surimi paste before freezing.
The most widely used commercial cryoprotectant mixture consists of:
- \(4\%\) Sucrose
- \(4\%\) Sorbitol (a sugar alcohol)
Sorbitol lowers the freezing point, binds water molecules, and stabilizes the protein structures.
Salt is actually avoided prior to frozen storage because it solubilizes and accelerates protein denaturation during freezing.

Step 3: Final Answer:
The commonly used cryoprotectant is Sorbitol, which corresponds to option (A).