Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2013-08

AUTHORS

Rodiana Nopianti, Nurul Huda, Noryati Ismail, Fazilah Ariffin, Azhar Mat Easa

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 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. More... »

PAGES

739-746

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-011-0394-0

DOI

http://dx.doi.org/10.1007/s13197-011-0394-0

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1050658940

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/24425976


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