Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during ... View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2005-03

AUTHORS

Kazufumi Osako, Mohammed Anwar Hossain, Koichi Kuwahara, Yukinori Nozaki

ABSTRACT

The cryoprotective effects of trehalose on fish myofibrillar protein were compared with those of sucrose, glucose and sorbitol. The frozen surimi with trehalose exhibited significantly higher Ca2+-ATPase activity through-out the storage periods, resulting in higher gel-forming ability than that of without trehalose. The amount of unfrozen water was significantly increased in the surimi upon addition of trehalose at any concentrations tested. The findings suggest that trehalose constructed bound water molecules in protein structure, consequently suppressed freeze-induced denaturation of protein and maintained gel-forming ability. An addition of 5.0% to 7.5% concentration of trehalose showed threshold behavior to increase the amount of unfrozen water and to prevent freeze-induced denaturation of protein. The effects of trehalose were almost similar to those of other sugars. More... »

PAGES

367-373

Identifiers

URI

http://scigraph.springernature.com/pub.10.1111/j.1444-2906.2005.00973.x

DOI

http://dx.doi.org/10.1111/j.1444-2906.2005.00973.x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1010930394


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