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Influence d'un hydrolysat de protéines de poisson sur les propriétés de gélification, l'état de l'eau et la dénaturation du surimi de synodonte au cours de l'entreposage frigorifique.

Effect of fish protein hydrolysate on gel-forming ability, state of water, and denaturation of wanieso lizardfish surimi during frozen storage.

Auteurs : KHAN M. A. A., HOSSAIN M. A., HARA K., et al.

Type d'article : Article

Résumé

The major component of the FPH (fish protein hydrolysate) was hydrolyzed protein (82-86%). The concentration dependent protective effect of FPH (2.5-10.0%, dry weight/wet weight) on the wanieso lizardfish (Saurida wanieso) frozen surimi at -25 °C was evaluated by determining gel-forming ability, unfrozen water, and myofibrillar Ca-ATPase activity. The gel-forming ability and total myofibrillar Ca-ATPase activity of the surimi with FPH showed significantly higher values than those of without FPH (control) during frozen storage. The amount of unfrozen water in the frozen surimi with FPH was significantly increased compared to that in the control. The results indicate that FPH stabilized the hydrated water surrounding myofibrils. These findings suggest that the FPH prevent the freeze-induced denaturation of the surimi during frozen storage.

Détails

  • Titre original : Effect of fish protein hydrolysate on gel-forming ability, state of water, and denaturation of wanieso lizardfish surimi during frozen storage.
  • Identifiant de la fiche : 2004-1276
  • Langues : Anglais
  • Source : Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 20 - n. 2
  • Date d'édition : 2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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