@article{macdonald_lanier_giesbrecht_1996, title={Interaction of sucrose and zinc for cryoprotection of surimi}, volume={44}, ISSN={["0021-8561"]}, DOI={10.1021/jf9406976}, abstractNote={Stabilization of fish myofibrillar proteins by low molecular weight carbohydrates and polyols during frozen storage forms the basis of the surimi process. Studies have shown that certain divalent cations, notably zinc, may enhance the effectiveness of cryoprotective solutes for stabilizing labile enzymes. This study investigated the interaction of sucrose and zinc for cryoprotection of fish actomyosin (AM). Initial freeze−thaw studies, using a model actomyosin system, showed addition of ZnSO4 generally destabilized AM with a loss of Ca2+ATPase activity. This was confirmed by making surimi and comparing denaturation (Ca2+ATPase, salt-soluble protein) and loss of gel-forming ability before and after freeze−thaw treatment. In addition, the surimi studies demonstrated the dual effect of sucrose, that of stabilizing the AM proteins while depressing the gelation properties of the surimi. Prior to freezing, ZnSO4 reversed the effects of sucrose somewhat and improved gelation properties when high levels of sucros...}, number={1}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={MacDonald, GA and Lanier, TC and Giesbrecht, FG}, year={1996}, month={Jan}, pages={113–118} }
 @article{macdonald_lanier_swaisgood_hamann_1996, title={Mechanism for stabilization of fish actomyosin by sodium lactate}, volume={44}, ISSN={["0021-8561"]}, DOI={10.1021/jf940698y}, abstractNote={The mechanism for stabilization of actomyosin (AM) by sodium lactate (SL) was studied by comparing physical properties (viscosity, density, surface tension, and water activity) of SL and sucrose solutions. Relatively high intrinsic viscosity [η] and Huggins factor (k‘) values showed SL is an effective water structure-maker. Thermal aggregation studies showed that AM stability increased up to 15% SL; higher concentrations of SL destabilized the AM. Surface tension and water activity measurements indicated that the transition from stabilization to destabilization and from increasing to decreasing surface tension coincided with a change in molecular species in the SL solutions. The decrease in surface tension (and AM stability) with increasing SL concentration above the optimum is presented to be due to formation of the lactate dimer lactoyl lactate. This molecule is amphiphilic and would be expected to preferentially absorb at an interface (with for example air or protein) and thus lower surface tension. Ke...}, number={1}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={MacDonald, GA and Lanier, TC and Swaisgood, HE and Hamann, DD}, year={1996}, month={Jan}, pages={106–112} }
 @article{macdonald_lanier_1991, title={Carbohydrates as cryoprotectants for meats and surimi}, volume={45}, number={3}, journal={Food Technology}, author={MacDonald, G. A. and Lanier, T.}, year={1991}, pages={150} }