Cryoprotective Effect of Shrimp Waste Protein Hydrolysate on Croaker Surimi Protein and Gel Characteristics during Frozen Storage

dc.contributor.authorDey, Satya S.
dc.contributor.authorDora, Krushna C.
dc.contributor.authorRaychaudhuri, Utpal
dc.contributor.authorGanguly, Subha
dc.date.accessioned2021-10-20T07:07:39Z
dc.date.available2021-10-20T07:07:39Z
dc.date.issued2013
dc.description.abstractEffect 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.en_US
dc.identifier.citationFishery Tech 50(1):50-59en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5090
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectShrimp waste, protein hydrolysate, surimi, cryoprotectiveen_US
dc.titleCryoprotective Effect of Shrimp Waste Protein Hydrolysate on Croaker Surimi Protein and Gel Characteristics during Frozen Storageen_US
dc.typeArticleen_US
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