e-journal

Conformational Changes And Kinetic Study Of Actomyosin From Silver Carp Surimi With Modified Starch–Sucrose Mixtures During Frozen Storage

---

The cryoprotective effects of modified starch–sucrose mixtures on silver carp surimi were compared with commercial cryoprotectant using the changes in gel strength and actomyosin conformation during frozen storage. Acetic acid esterification starch (AAES)-sucrose maintained the maximum gel strength and Ca2+–ATPase activity throughout the frozen storage (P < 0.05). Hydroxypropylated starch (HS)-sucrose showed a similar retention of Ca2+–ATPase activity (39.34%)and salt-soluble protein (SSP) content (60.20%) to that of AAES–sucrose (40.14%, 63.89%, respectively) after 91 days of storage (P > 0.05). AAES–sucrose and HS–sucrose separately showed the best effect on depressing loss of total sulfhydryl content in the early 28 days and later 63 days. Therefore, they protected actomyosin structure more effectively than commercial cryoprotectant. The relationship of Ca2+–ATPase activity and SSP content with respect to storage time could be fitted with a first-order model to predict the changes in fish protein structure during frozen storage (R2 > 0.99).

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

Journal of Food Quality

No. Panggil

-

Penerbit

: WILEY-VCH., 2016

Deskripsi Fisik

Journal of Food Quality 39 (2016) 54–63

Bahasa

English

ISBN/ISSN

-

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

Food And Health

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar