Nopianti, Rodiana and Huda, Nurul and Ismail, Noryati and Ariffin, Fazilah and Easa, Azhar Mat (2013) Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage. Journal of Food Science and Technology, 50 (4). pp. 739-746. ISSN 0022-1155
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Abstract
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 Ca2+-ATPase, sulfhydryl contents, protein solubility, sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry and scanning electron microscopy. The Ca2+-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. Keywords: Cryoprotectant, Myofibrillar protein, Physicochemical properties, Polydextrose, Surimi
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling |
| Divisions: | 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1) |
| Depositing User: | Users 3881 not found. |
| Date Deposited: | 01 Jan 2020 08:56 |
| Last Modified: | 01 Jan 2020 08:56 |
| URI: | http://repository.unsri.ac.id/id/eprint/22750 |
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