Article ID Journal Published Year Pages File Type
9487701 Food Research International 2005 11 Pages PDF
Abstract
Shrimp chitin and shrimp chitin hydrolysate prepared from black tiger (Penaeus monodon), endeavour (Metapenaeus endeavouri) and giant freshwater (Macrobrachium rosenbergii) prawns were added to lizardfish surimi, and it was frozen and stored at −25 °C for 6 months to evaluate freeze-induced protein denaturation. Changes in total Ca-ATPase activity and the amount of unfrozen water in samples were periodically determined during frozen storage. The surimi containing shrimp chitin showed the same freeze-denaturaion rate (KD) as the surimi without cryoprotectants (control), and the amount of unfrozen water was lower than that of control. However, surimi containing shrimp chitin hydrolysates showed KD values equal to surimi containing sucrose or glucose but lower than the control, and the amount of unfrozen water was increased compared to control. The results revealed that shrimp chitin hydrolysates retarded the effects on freeze-induced denaturation by stabilizing the hydrated water molecules that surround the protein.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
, , , ,