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CRYOPROTECTIVE EFFECTS OF TREHALOSE ON GRASS CARP ( CTENOPHARYNGODON IDELLUS ) SURIMI DURING FROZEN STORAGE
Author(s) -
PAN JINFENG,
SHEN HUIXING,
LUO YONGKANG
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2009.00388.x
Subject(s) - cryoprotectant , sorbitol , trehalose , grass carp , sucrose , chemistry , food science , carp , sodium , polyphosphate , biochemistry , cryopreservation , biology , fish <actinopterygii> , phosphate , fishery , embryo , organic chemistry
The cryoprotective effects of sucrose (4%)/sorbitol (4%)/polyphosphate (0.3%, composed of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate at a ratio of 2:2:1), sucrose (4%)/sorbitol (4%), trehalose (6%) and trehalose (6%)/polyphosphate (0.3%) on grass carp surimi protein during frozen storage at − 18C for up to 25 weeks were investigated. All cryoprotectants were proved to be effective at alleviating protein denaturation by the lower decrease in salt extractable protein (SEP) content, Ca 2 + ‐ATPase activity, total sulfhydryl content as well as gel‐forming ability comparied with the control. Especially, trehalose (6%)/polyphosphate (0.3%) showed the greatest protective effect on protein. Cryoprotective effect of trehalose (6%) was better than that of sucrose (4%)/sorbitol (4%), but not as good as that of sucrose (4%)/sorbitol (4%)/polyphosphate (0.3%).PRACTICAL APPLICATIONS Frozen storage is an important method to preserve fish mince. However, fish protein still suffers a great damage during this period. Cryoprotectants are used to prevent fish protein denaturation. Trehalose is one kind of cryoprotectant that has low caloric value and sweetness. Grass carp is one main species of fish in China, and used for processing many of fish products. This study investigated the cryoprotective effect of trehalose and polyphosphate on grass carp surimi and compared its effect with sugar and sorbitol. It will provide some useful information for exploring nonsweet cryoprotectant in grass carp mince storage.