| 摘要 |
A surimi product comprising a surimi, and a hydroxypropyl starch hydrolyzate product, a spherical dextrose product, or a mixture thereof as a cryoprotectant, is disclosed. The cryoprotectant is present in a sufficient amount to prevent significant freeze-induced denaturation of proteins during storage of the surimi product, and to thereby maintain protein functionality to allow use of the surimi product in the manufacture of foodstuffs.
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