Abstract
Physicochemical properties of threadfin bream surimi with different levels of polydextrose (3%, 6%, 9% and 12%), raw surimi, raw surimi with addition sodium tripolyphosphate and commercial surimi (sucrose) during 6 months of frozen storage were investigated. The analyses included the measurement of Ca2+-ATPase, sulfhydryl contents, protein solubility, sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry and scanning electron microscopy. The Ca2+-ATPase, sulfhydryl content and protein solubility levels added with 3%, 6%, 9% and 12% polydextrose can be maintained until the 6 months of storage by 47.33%, 41.60% and 51.41%, respectively. Differential scanning calorimetry showed decreases in thermal stabilization of myosin with regard to transition termperature. Analysis by scanning electron microscopy demonstrated that the number of pores formed was increased after storage. This study suggested that surimi stored with the polydextrose as a cryoprotectant was able to maintain physicochemical of surimi better compared to raw surimi with no additives or raw surimi with sodium tripolyphosphate.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Association of Official Analytical Chemists (AOAC) (2000) Methods of analysis, 17th edn. AOAC, Gaithersburg
Benjakul S, Bauer F (2000) Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles. J Sci Food Agric 80:1143–1150. doi:10.1002/1097-0010(200006)80:8<1143::AID-JSFA610>3.0.CO;2-C
Benjakul S, Seymour TA, Morrissey MT (1997) Physicochemical changes in pacific whiting muscle proteins during ice storage. J Food Sci 62:729–733. doi:10.1111/j.1365-2621.1997.tb15445.x
Benjakul S, Visessanguan W, Thongkaew C, Tanaka M (2005) Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids 19:197–207. doi:10.1016/j.foodhyd.2004.04.004
Cochran WC, Cox GM (1992) Experimental Design, 2nd edn. John Wiley and Sons, New York, pp 95–145
Duangmal K, Taluengphol A (2010) Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel. Int J Food Sci Technol 45:48–55. doi:10.1111/j.1365-2621.2009.02102.x
Hayakawa S, Nakai S (1985) Contribution of hydrophobicity, net charge and sulfhydryl groups to thermal properties of ovalbumin. Can I Food Sc Tech J 18:290–295, ISSN: 0315–5463
Herrera JR, Mackie IM (2004) Cryoprotection of frozen-stored actomyosin of farmed rainbow trout (Onchorhynchus mykiss) by some sugars and polyols. Food Chem 84:91–97. doi:10.1016/S0308-8146(03)00178-X
Huda N, Leng OH, Nopianti R (2011) Cryoprotective effects of different levels of polydextrose in threadfin bream surimi during frozen storage. J Fish Aqua Sci 6:404–416. doi:10.3923/jfas.2011
Julavittayanukul O, Benjakul S, Visessanguan W (2006) Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloids 20:1153–1163. doi:10.1016/j.foodhyd.2005.12.007
Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4, U.K. Nature 227:680–685
Marshall RT, Goff HD, Hartel RW (2003) Ice cream: Sixth Edition. Kluwer Academic/Plenum Publishers, New York, p 72
Nasab MM, Alli I, Ismail AA, Ngadi MO (2005) Protein structural changes during preparation and storage of surimi. J Food Sci 70:448–453. doi:10.1111/j.1365-2621.2005.tb11467.x
Osako K, Hossain MA, Kuwahara K, Nozaki Y (2005) Effect of trehalose on the gel-forming ability, state of water and myofibrillar denaturation of horse mackerel Threchurus japonicas surimi during frozen storage. Fisheries Sci 71:367–373. doi:10.1111/j.1444-2906.2005.00973.x
Pan J, Shen H, Luo Y (2010) Cryoprotective effects of trehalose on grass carp (Ctenopharyngodon idellus) surimi during frozen storage. J Food Process Preserv 34:715–727. doi:10.1111/j.1745-4549.2009.00388.x
Rawdkuen S, Benjakul S (2008) Whey protein concentrate: autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish. Food Chem 106:1077–1084. doi:10.1016/j.foodchem.2007.07.028
Roller S, Jones SA (1996) Handbook of fat replacers. CRC Press, USA, pp 237–238
Southeast Asian Fisheries Development Center (SEAFDEC) (2009) Information collection for economically important species: as surimi raw materials. SEAFDEC Manila, Philippines
Sultanbawa Y, Li-Chan CY (1998) Cryoprotective effects sugar and polyol blends in ling cod surimi during frozen storage. Food Res Int 31:87–98
Sych J, Lacroix C, Adambounou LT, Castaigne F (1990) Cryoprotective effects of lactitol, palatinit and polydextrose on cod surimi proteins during frozen storage. J Food Sci 55:356–360. doi:10.1111/j.1365-2621.1990.tb06762.x
Sych J, Lacroix C, Carrier M (1991a) Determination of optimal level of lactitol for surimi. J Food Sci 56(285–290):298. doi:10.1111/j.1365-2621.1991.tb05263.x
Sych J, Lacroix C, Adambounou LT, Castaigne F (1991b) The effect of low- or non-sweet additives on the stability of protein functional properties of frozen cod surimi. Int J Food Sci Technol 28:185–197. doi:10.1111/j.1365-2621.1991.tb01154.x
Tseng Y, Xiong YL, Webster CD, Thompson KR, Muzinic LA (2002) Quality changes in Australian red claw crayfish, Cherax quadricarinatus, stored at 0 °C. J Apll Aqua 12:53–66. doi:10.1300/J028v12n04_05
Wang B, Xiong YL, Srinivasan S (1997) Chemical stability of antioxidant-washed beef heart surimi during frozen storage. J Food Sci 62(939–945):991. doi:10.1111/j.1365-2621.1997.tb15011.x
Zayas JF (1997) Functionality of proteins in food. Springer, New York, pp 9–22
Zhou A, Benjakul S, Pan K, Gong J, Liu X (2006) Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage. Food Chem 96:96–103. doi:10.1016/j.foodchem.2005.02.013
Acknowledgements
The authors acknowledge with gratitude the support given by Universiti Sains Malaysia for our research in this area and the aid of a research grant from MALAYAN SUGAR MANUFACTURING COMPANY BERHAD.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Nopianti, R., Huda, N., Ismail, N. et al. Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage. J Food Sci Technol 50, 739–746 (2013). https://doi.org/10.1007/s13197-011-0394-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0394-0