Xiangwei Zhu, Diheng He, Yingying Chen, Xinyu Duan, Yonghui Li, Yue Yuan, Fuchao Zhan, Bin Li, Yongxin Teng
Ultrasound-assisted freezing (UAF) is a clean technique for meat cryoprotections; however, its effectiveness is still limited compared to conventional cryoprotectants, e.g., sugars, polyols, especially at high dosages. To resolve this problem, a synergistic cryoprotection strategy was developed in this study. Adenosine monophosphate (AMP), an adenosine-type food additive, was introduced into frozen surimi at a considerably reduced content (0.08%), yet substantially enhanced the efficiency of UAF to comparable levels of commercial cryoprotectant (4% sucrose with 4% sorbitol)...
April 12, 2024: Food Chemistry