Cryoprotective Effect of Shrimp Waste Protein Hydrolysate on Croaker Surimi Protein and Gel Characteristics during Frozen Storage
Cryoprotective Effect of Shrimp Waste Protein Hydrolysate on Croaker Surimi Protein and Gel Characteristics during Frozen Storage
Date
2013
Authors
Dey, Satya S.
Dora, Krushna C.
Raychaudhuri, Utpal
Ganguly, Subha
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Effect of shrimp waste protein hydrolysate (SWPH,
7.5% dried matter, T2) on quality of Croaker fish
surimi protein was examined in terms of
nitrogeneous parameters, myosin and actin degradation,
Ca2+-ATPase activity and unfrozen water
content in comparison to surimi with sucrosesorbitol
blend (T1) and control (C, no additive)
during frozen storage for 120 days at -25oC.
Significant variation (p<0.05) of these parameters
between storage days and difference of T1 and T2
sample from control suggested muscle protein as
succeptible to freeze denaturation and application of
SWPH as an alternative cryoprotectant to sucrosesorbitol
(SuSo). Textural properties including gel
strength, hardness, cohesiveness, springiness,
chewiness and gumminess of kamaboko gel prepared
from surimi samples decreased with storage
days though SWPH was efficient enough to reduce
effect of freeze denaturation on gel characteristics
during initial three months of storage.
Description
Keywords
Shrimp waste, protein hydrolysate, surimi, cryoprotective
Citation
Fishery Tech 50(1):50-59