Cryoprotective Effects of Different Levels of Polydextrose in Threadfin Bream Surimi During Frozen Storage
| Main Authors: | Huda, N., Leng, O.H., Nopianti, Rodiana |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Asian Network for Scientific Information
, 2011
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/5534/1/journal_of_fisheries_and_aquatic_science.pdf http://dx.doi.org/10.3923/jfas.2011.404.416 http://eprints.unsri.ac.id/5534/ |
Daftar Isi:
- The aim of the study was to determine the influence of different levels of polydextrose (0, 3, 6, 9 and 12%) in maintaining the physicochemical properties of threadfin bream surimi during 16 weeks of frozen storage. The analysis of these effects included the studying the changes in gel strength, gel whiteness, juiciness, folding, water-holding capacity, protein solubility and the pH level of the surimi. The cryoprotective effectiveness generally increased with the increase in polydextrose content. The highest gel strength, water-holding capacity and protein solubility were maintained by 12% of polydextrose at 83, 94 and 83%, respectively; moreover, 32% of the moisture in juiciness was lost and an average gel whiteness of 76.33 was maintained over 16 weeks of storage. These values are measured against those of 0% polydextrose and surimi with 0.3% sodium trypolyphosphate. The addition of 6% polydextrose can maintain the gel strength, water-holding capacity and protein solubility at 82, 97 and 78%, respectively, lose 28% of moisture in juiciness and produce an average gel whiteness of 78.15. However, higher levels of polydextrose result in a larger extent of reduction in gel whiteness due to the Maillard reaction. Therefore, a 6% level of polydextrose was determined to be the optimal level for the cryoprotection of surimi.