Cryoprotective effect of Carrot (Daucus carota) Antifreeze Protein on Surimi from Stripped Catfish (Pangasianodon hypophthalmus) (Sauvage, 1878)

Abstract

Cryoprotective effect of (Daucus carota) antifreeze
protein from carrot was compared with the typical
cryoprotectant (sucrose-sorbitol-sodium tripolyphosphate)
during frozen storage of surimi from
Stripped catfish (Pangasianodon hypophthalmus)
(Sauvage, 1878) for six months at -20°C. Carrot
concentrated protein (CCP) containing antifreeze
protein was used as cryoprotectant either alone or
with the typical cryoprotectant. A typical
cryoprotectant was made control. Molecular weight
of carrot antifreeze protein was 36 kDa. There was
a significant (p<0.05) decrease of protein solubility,
Ca2+ATPase activity and gel strength during the
storage. In respect of denaturation and other
functional attributes of surimi, treatment T-3 (CCP
0.5% + 50% of typical cryoprotectant) maintained
quality of protein significantly higher (p<0.05)
compared to all the treatments. Further, a synergistic
effect of carrot antifreeze protein and typical
cryoprotectant could also be suggested.