Cryoprotective Effect Of Low Sweetness Sugar On Physicochemical Properties Of Threadfin Bream (Nemipterus Spp.) Surimi During Frozen Storage
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Date
2011-11
Authors
Nopianti, Rodiana
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Publisher
Universiti Sains Malaysia
Abstract
This study consists of two parts of experiment. The first experiment investigated the changes of physicochemical properties of threadfin bream surimi with different cryoprotectants (lactitol, maltodextrin, palatinit, polydextrose, sorbitol, sucrose, trehalose) at level 6% with 0.3% sodium tripolyphosphate (STPP) added in each surimi during six months of frozen storage. The analyses conducted included color, folding test, gel strength, expressible moisture, texture profile analyzer, scanning electron microscopy, Ca2+-ATPase activity, differential scanning calorimetry, moisture content, pH, protein solubility, sulfhydryl content, sodium dodecyl sulfate polyacrylamide gel electrophoresis, and water holding capacity. Polydextrose was able to maintain a water-holding capacity of 77.0%, 98.6% whiteness, a folding test value of 100%, and a gel strength of 53.6% compared to its initial value during six months of frozen storage. Meanwhile, sucrose was able to maintain a water-holding capacity of 80.3%, 98.6% whiteness, a folding test value of 75%, and a gel strength of 56.8% compared to its initial value. Raw surimi (surimi without the addition of sugar and STPP) was only able to maintain a water-holding capacity of 62.2%, 98.7% whiteness, a folding test value of 75%, and a gel strength of 36.0% compared to its initial value. Based on the result in the first step, polydextrose showed as the potential cryoprotectant among the other sugars.
The second experiment investigated the changes of physicochemical properties of threadfin bream surimi with different levels of polydextrose (3%, 6%, 9% and 12%) during six months of frozen storage.
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Keywords
Cryoprotective effect of low sweetness sugar , on physicochemical properties of threadfin bream