Cryoprotective Effect of Shrimp Waste Protein Hydrolysate on Croaker Surimi Protein and Gel Characteristics during Frozen Storage

Satya S. Dey; Krushna C. Dora; Utpal Raychaudhuri; Subha Ganguly

doi:10.56093/ft.v50i1.26602

Authors

Satya S. Dey Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata
Krushna C. Dora Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata
Utpal Raychaudhuri Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata
Subha Ganguly Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata

https://doi.org/10.56093/ft.v50i1.26602

Keywords:

Shrimp waste, protein hydrolysate, surimi, cryoprotective

Abstract

Effect of shrimp waste protein hydrolysate (SWPH, 7.5% dried matter, T2) on quality of Croaker fish surimi protein was examined in terms of nitrogeneous parameters, myosin and actin degra- dation, Ca2+-ATPase activity and unfrozen water content in comparison to surimi with sucrose- sorbitol blend (T1) and control (C, no additive) during frozen storage for 120 days at -25oC. Significant variation (p<0.05) of these parameters between storage days and difference of T1 and T2 sample from control suggested muscle protein as succeptible to freeze denaturation and application of SWPH as an alternative cryoprotectant to sucrose- sorbitol (SuSo). Textural properties including gel strength, hardness, cohesiveness, springiness, chewiness and gumminess of kamaboko gel pre- pared from surimi samples decreased with storage days though SWPH was efficient enough to reduce effect of freeze denaturation on gel characteristics during initial three months of storage