低温保护剂
海藻糖
山梨醇
化学
乳酸钠
蔗糖
钠
食品科学
生物化学
色谱法
低温保存
生物
有机化学
细胞生物学
胚胎
作者
Aimei Zhou,Soottawat Benjakul,Ke Pan,Jie Gong,Xin Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2006-05-01
卷期号:96 (1): 96-103
被引量:106
标识
DOI:10.1016/j.foodchem.2005.02.013
摘要
The cryoprotective effects of trehalose and sodium lactate at level of 8% (w/w) in tilapia surimi were studied in comparison with a conventional cryoprotectant (sucrose/sorbitol, 1:1) during extended storage at −18 °C for up to 24 weeks. All present cryoprotectants retarded the protein changes as evidenced by the lowered decrease in salt extractable protein (SEP), Ca2+-ATPase activity, total sulfhydryl content as well as the impeded increase in disulfide bond content and surface hydrophobicity. The gel-forming ability of frozen surimi was more retained with addition of cryoprotectants. Among all cryoprotectants used, trehalose exhibited the greatest protective effect on protein denaturation as shown by the effectiveness in maintaining Ca2+-ATPase activity and protein solubility. Additionally, the greatest breaking force and deformation were obtained in surimi added with 8% trehalose throughout the frozen storage up to 24 weeks. Sodium lactate showed a similar cryoprotective effect to sucrose/sorbitol blend. Therefore, trehalose and sodium lactate appeared to be promising alternative cryoprotectants for surimi owing to their low sweetness and caloric value.
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