Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Penang Malaysia ; Fish Product Technology Departement, Sriwijaya University, South Sumatera, Indonesia.
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Penang Malaysia.
J Food Sci Technol. 2013 Aug;50(4):739-46. doi: 10.1007/s13197-011-0394-0. Epub 2011 Jun 22.
Physicochemical properties of threadfin bream surimi with different levels of polydextrose (3%, 6%, 9% and 12%), raw surimi, raw surimi with addition sodium tripolyphosphate and commercial surimi (sucrose) during 6 months of frozen storage were investigated. The analyses included the measurement of Ca(2+)-ATPase, sulfhydryl contents, protein solubility, sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry and scanning electron microscopy. The Ca(2+)-ATPase, sulfhydryl content and protein solubility levels added with 3%, 6%, 9% and 12% polydextrose can be maintained until the 6 months of storage by 47.33%, 41.60% and 51.41%, respectively. Differential scanning calorimetry showed decreases in thermal stabilization of myosin with regard to transition termperature. Analysis by scanning electron microscopy demonstrated that the number of pores formed was increased after storage. This study suggested that surimi stored with the polydextrose as a cryoprotectant was able to maintain physicochemical of surimi better compared to raw surimi with no additives or raw surimi with sodium tripolyphosphate.
在 6 个月的冷冻贮藏期间，研究了不同水平的聚右旋糖（3%、6%、9%和 12%）、生鱼糜、添加三聚磷酸钠的生鱼糜和商业鱼糜（蔗糖）对牙鲆鱼糜的物化性质的影响。分析包括 Ca(2+)-ATPase、巯基含量、蛋白质溶解度、十二烷基硫酸钠聚丙烯酰胺凝胶电泳、差示扫描量热法和扫描电子显微镜的测量。结果表明，添加 3%、6%、9%和 12%聚右旋糖可以分别使 Ca(2+)-ATPase、巯基含量和蛋白质溶解度水平在 6 个月的储存期内保持在 47.33%、41.60%和 51.41%。差示扫描量热法表明，肌球蛋白的热稳定性随着转变温度的降低而降低。扫描电子显微镜分析表明，贮藏后形成的孔隙数量增加。这项研究表明，与未添加添加剂的生鱼糜或添加三聚磷酸钠的生鱼糜相比，用聚右旋糖作为冷冻保护剂储存的鱼糜能够更好地保持其物化性质。
