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Original Articles

Effect of Trehalose on the State of Water, Protein Denaturation and Gel-Forming Ability of Weever Surimi

Pages 521-525 | Received 17 Dec 2014, Accepted 20 Mar 2015, Published online: 02 Dec 2015
 

Abstract

The freshness and gel-forming ability of surimi decreased during frozen storage, while trehalose inhibits biological damage at low temperatures and stabilizing protein structures during freezing and freeze-drying. This study investigated the effect of trehalose at different concentrations (2.5–10 g/100 g wet materials) on the state of water, protein denaturation, and gel-forming ability of weever surimi during frozen storage at −18°C for 90 days. The addition of trehalose increased the unfrozen water amount, regardless of level of addition differences, resulting decreased inactivation rate of calcium-adenylpyrophosphatase, and increased gel-breaking force and gel deformation of weever surimi throughout the frozen storage. Therefore, the addition of trehalose increased the gel-forming ability of weever surimi.

Additional information

Funding

This research was supported by A Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions.

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