Permeability of sugar alcohols with different molecular weights into fish meat

Abstract

The permeability of sugar alcohols with different molecular weights (maltitol, sorbitol, and glycerol) into fish meat by soaking was compared. The concentrations of sugar alcohols in the soaked meat increased with an increase in the osmotic pressure of the soaking solution. At the identical osmotic pressure, glycerol gave the highest permeability, followed in descending order by sorbitol and maltitol. In contrast, the moisture content of the soaked meat decreased with an increase in the osmotic pressure of the soaking solution. Maltitol caused the most significant moisture decrease, followed in descending order by sorbitol and glycerol. Comparing the permeability and the dewatering effect in connection with their molecular weights, lowering the molecular weight of sugar alcohols caused an increase in the permeability and a decrease in the dewatering effect. It was concluded that the molecular weight of sugar alcohols had a significant impact on both the permeability and the dewatering effect.