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Journal of Fisheries and Aquatic Science
  Year: 2012 | Volume: 7 | Issue: 3 | Page No.: 215-223
DOI: 10.3923/jfas.2012.215.223
 
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Effects of Different Dryoprotectants on Functional Properties of Threadfin Bream Surimi Powder

N. Huda, R. Abdullah, P. Santana and T. A. Yang

Abstract:
This study investigated the effect of five different dryoprotectants (sucrose, sorbitol, polydextrose, palatinose and trehalose) to protect protein of surimi powder during the drying process. Threadfin bream (Nemipterus japonicus) surimi powders treated with five different dryoprotectants and a control without dryoprotectant were produced using the oven-drying method at 60±5°C and their functional properties were compared. Treated surimi powders contained 74.80-75.34% protein which was lower than that of the control (88.60%). In contrast, the carbohydrate content of treated surimi powders (13.06-14.83%) was also higher than that of the control (0.01%). Treated surimi powders exhibited better emulsification, foaming properties and protein solubility in 3% NaCl compared to the control. However, there was no significant difference in water holding capacity among treated samples and the control (p>0.05). Overall, this study found that the addition of trehalose provided the best dryoprotective effect, followed by palatinose, sucrose, polydextrose and sorbitol.
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How to cite this article:

N. Huda, R. Abdullah, P. Santana and T. A. Yang, 2012. Effects of Different Dryoprotectants on Functional Properties of Threadfin Bream Surimi Powder. Journal of Fisheries and Aquatic Science, 7: 215-223.

DOI: 10.3923/jfas.2012.215.223

URL: https://scialert.net/abstract/?doi=jfas.2012.215.223

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