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Cryoprotective effects of some substances on jack mackerel (Trachurus murphyi) surimi proteins during frozen storage.

[In Spanish. / En espagnol.]

Author(s) : DONDERO M., YANEZ G., CUROTTO E., et al.

Type of article: Article

Summary

Protein denaturation was studied during frozen storage at -18 deg C for five months by using monosodium glutamate (3%), lactose (3%), milk whey (3.85%) and a mixture of glucose (4%)-sorbitol (4%)-polyphosphate (0.2%) as cryoprotectants. Surimi quality was evaluated through biochemical, physical and organoleptic tests. These changes were also corroborated by the panelists. The best cryoprotection effect was achieved from sodium glutamate at 3% w/w in surimi. Milk whey gave the lowest protein solubility values but the highest calcium ATPase activity. Correlations between certain biochemical, physical and organoleptic parameters versus time at -18 deg C were high.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1993-0330
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 4
  • Publication date: 1991/12
  • Document available for consultation in the library of the IIR headquarters only.

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