The following information on the use of trehalose in surimi is from
Susanne Dvorak with Cargill. Susanne is not subscribed to the list.
From: Susanne_Dvorak@cargill.com
Date: Fri, 4 Aug 2000 11:31:11 -0500
Subject: RE: water activity in fishcakes.
TO: pacusa@pixi.com, seafood@ucdavis.edu, uricml@uriacc.uri.edu
CC: tplabuza@tc.umn.edu
Gentlemen,
Dr. Labuza forwarded your exchange to me. Cargill is now marketing
trehalose. There is quite a bit of development activity using trehalose in
this area, and we have customers that are already processing surimi with
trehalose. Some are replacing sucrose, sorbitol and phosphates with
trehalose at 8% use level. If any of you are interested in receiving a
trehalose sample and brochure, please provide your mailing address and
phone, and we'll be happy to ship to you. If you have any questions or
would like to discuss further, you can reach me at (952)742-4688.
Thank you, Ted, for the referral. We are very interested in these
applications for trehalose.
Regards,
Susanne Dvorak
Trehalose Business Development Manager
Cargill Specialty Food Ingredients
------------------------------------------------------------------------
From: uricml@uriacc.uri.edu (chong lee)
Date: Fri, 4 Aug 2000 09:20:52 -0400 (EDT)
To: "Pacific Management Resources, Inc." <pacusa@pixi.com>,
<seafood@ucdavis.edu>
Subject: Re: water activity in fishcakes.
> Dear John:
>
> In today's practice, the surimi-based products are cooked, vacuum
packed,
> and steam-pasteurized. Unless extreme temperature abuse is done, the
> products are generally safe under refrigeration unlike smoked or cured
> products which are subjected to contamination during processing and
packed
> without a further heat treatment. So far, no known botulism has been
> reported with surimi-based products as far as I know. Regarding
lowering
> water activity, two approaches that you may consider are the use of
> humectants (water activity lowering agents) such as sorbitol, sugar
and
> salt, not phosphates. For being less sweet, sorbitol could be a
better
> choice than sugar. Depending on the type of product, sugar and salt
can
> be added more than what the formula calls for. The second approach is
> simply lowering the moisture content by adding more starch or
protein, or
> any functionally compatible water absorbing ingredients. However,
this
> will sacrifice the sensory quality, texture and mouthfeel due to
hardness
> and dryness.
>
> Chong M. Lee, Professor Dept. of Food Science & Nutrition University
> of Rhode Island Kingston, RI 02881 Tel. 401-874-2862; Fax.
> 401-874-2994
>
Prof Lee is correct as to solutes but phosphates also lower aw and more
efficiently since they ionize and have a smaller molecular weight. As to
starches and prteins they are essentially useless since you would ned to
have hem as 50% of the weight of the product to get any effect that would
be significant, eg lowering below 0.93 aw. Another potential aew lowering
agent is trehalose which is 50% less sweet than sucrose. I will have some
information on trehalose passed on to Pacific management
Dr Ted Labuza tplabuza@tc.umn.edu
Prof. of Food Science Dept. of Food Science & Nutrition 136 ABLMS U of
Minn St
Paul, MN 55108 Voice 612-624-9701 Fax 612-625-5272 home fax
651-483-3302
cellemail 6126697885@mobile.att.net
http://fscn.che.umn.edu/Ted_Labuza/tpl.html
"SURFING THE WAVES OF CYBERSPACE"
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"Before I came here I was confused about this subject. Having listened
to your
lecture I am still confused But on a higher level."- E. Fermi
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