Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi (Nemipterusspp.) during frozen storage

Nopianti, Rodiana; Huda, Nurul; Ismail, Normah; Fazilah, A.; Easa, Azhar Mat

doi:10.1080/19476337.2011.639033

Cited by 13 publications

(17 citation statements)

References 21 publications

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“…The SH content of the polydextrose treatment was 40% higher than that of the sucrose treatment. In [9] reported that the SH content of frozen surimi made from threadfin bream ranged from 7.39 to 15.71 mol SH/10 5 g protein during 6 months of frozen storage, and these values are slightly higher than those observed for the surimi powder samples in this study.…”

Section: Foaming Propertiescontrasting

confidence: 64%

“…The addition of polydextrose provided the greatest protection from myosin aggregation because it drastically reduced the amount of water lost during the drying process. In [9] found the highest Ca 2+ ATPase activity in frozen surimi treated with polydextrose (127.8 μg Pi/mg protein/10 min) compared to samples treated with sucrose, lactitol, sorbitol, maltodextrin, trehalose and palatinit (75.0-119.2 μg Pi/mg protein/10 min) after 6 months of frozen storage.…”

Section: Foaming Propertiesmentioning

confidence: 87%

“…In [3] reported that foaming stability of surimi powder also depends on the drying process used, as freeze-dried surimi powder had higher foaming stability than spray-dried surimi powder. In [9] suggested that the addition of polydextrose had a better protective effect on surimi during frozen storage than the addition of sucrose, lactitol, sorbitol, maltodextrin, trehalose and palatinit.…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

“…A sugar with low sweetness can be used as an alternative to overcome this problem. In [9] evaluated the use of sucrose, lactitol, sorbitol, maltodextrin, trehalose, polydextrose and palatinit as cryoprotectants in frozen surimi.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties of surimi powder made from threadfin bream (Nemipterus japonicus) with various dryoprotectants added

Santana¹,

Zilda²,

Huda³

2018

J. Fundam and Appl Sci.

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Surimi powder and different dryoprotectants (control, sucrose, sorbitol, lactitol, maltod trehalose, polydextrose and palatinit) were produced, were measured. The control failed to form a gel, whereas the treated samples exh gel formation (1.00-2.67%). All treated samples showed improved water holding capacity (up to ±267%) relative to the control. Th emulsifying and foaming properties compared to the control. sulfhydryl content and gel electrophoresis results suggested that the protein in the control sample was denatured during the successfully prevented protein denaturation. Thus, polydextrose can successfully maintain the physicochemical properties of threadfin bream surimi powder better than sucrose.

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Section: Foaming Propertiescontrasting

confidence: 64%

Section: Foaming Propertiesmentioning

confidence: 87%

Section: Emulsifying Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical properties of surimi powder made from threadfin bream (Nemipterus japonicus) with various dryoprotectants added

Santana¹,

Zilda²,

Huda³

2018

J. Fundam and Appl Sci.

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“…Interestingly, lactitol influenced the kinetic of formation of hydrophobic residues in the surface of proteins. Similarly, Nopianti et al [42] added lactitol to prevent protein denaturation of threadfin bream surimi during 6 months of frozen storage. A formulation made of 6% of lactitol resulted in protective effect comparable with that obtained for polydextrose and sorbitol.…”

Section: Cryoprotectant and Dryoprotectantmentioning

confidence: 99%

Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

Martínez‐Monteagudo¹,

Rathnakumar²,

Enteshari³

et al. 2020

Lactose and Lactose Derivatives

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The first report on the synthesis of lactitol dates back to the early 1920s. Nearly 100 years have passed since then, and the applications of lactitol have exceeded its original purpose. Currently, lactitol is used in bakery, confectionery, chocolate, desserts, chewing gum, cryoprotectant, delivery agent, and stabilizer in biosensors. Lactitol is the main reaction product derived from the hydrogenation of lactose. This chapter is aimed at providing a succinct overview of the historical development of lactitol, a summary of its synthesis, and an overview of its properties and applications.

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Effects of different phosphorus‐free water‐retaining agents on the quality of frozen tilapia fillets

Luo

Zhang

et al. 2021

Food Science & Nutrition

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Tilapia is an economically important fish worldwide, but its quality is affected by storage practices. To improve the quality of tilapia fillets during frozen storage, we examined the effect of pretreatment with various combinations of different concentrations of trehalose, potassium bicarbonate, and chitosan. Following pretreatment, we analyzed the tilapia fillets using quality indicators, including soaking weight gain, coating weight gain, water‐holding capacity, thawing loss, pH, Ca2+‐ATPase activity, and texture characteristics. Water distribution was analyzed using low‐field nuclear magnetic resonance and the optimal combination of water‐retaining agents was obtained using an L8(27) orthogonal experiment. The results showed that trehalose, potassium bicarbonate, and chitosan improved fillet quality at pretreatment concentrations of 5%–8%, 1.0%, and 0.5%, respectively. The optimal combination was 4% trehalose plus 1.2% potassium bicarbonate plus 0.2% chitosan. The Ca2+‐ATPase activity and mastication property of the frozen fillets that were pretreated with the optimized formulation were 1.39 μmol Pi/mg protein·h and 8.55 mJ, respectively, which were 43.3% and 80.0% greater, respectively, than that of the control group. Using a suitable concentration and combination of water‐retaining agents cannot only lock‐in the internal water content of frozen tilapia fillets but also improve their quality during frozen storage. These results can inform practical storage practices of similar aquatic products.

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Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi (Nemipterusspp.) during frozen storage

Cited by 13 publications

References 21 publications

Physicochemical properties of surimi powder made from threadfin bream (<i>Nemipterus japonicus</i>) with various dryoprotectants added

Physicochemical properties of surimi powder made from threadfin bream (<i>Nemipterus japonicus</i>) with various dryoprotectants added

Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

Effects of different phosphorus‐free water‐retaining agents on the quality of frozen tilapia fillets

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