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Effect of chitosan on physicochemical attributes of croaker fish surimi during storage at -20 ± 2 °C for 180 days was evaluated. The quality of croaker surimi added with 1% (w/w) chitosan was examined in terms of muscle protein, thaw drip, gel strength and Ca(2+) ATPase activity comparing with those surimi samples added with 4% sucrose and 4% sorbitol. Surimi without any cryoprotectant was treated as control. Chitosan showed cryoprotective effect similar to commercial cryoprotectants as both of them minimized the negative effects of frozen storage on physico-chemical attributes of myofibrillar proteins. The residual Ca(2+) ATPase activity and gel strength of surimi with chitosan were higher than those of control throughout the storage period. Ca(2+) ATPase activity and gel strength had high positive correlation. It is concluded that chitosan was effective in preservation of croaker muscle protein native structure during 6 months of frozen storage and is comparable to other commercial cryoprotectants.

Suitability of chitosan as cryoprotectant on croaker fish (Johnius gangeticus) surimi during frozen storage