Suitability of sodium lactate as cryoprotectant and its effect on gel forming ability and protein denaturation of croaker fish surimi during frozen storage

The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ATPase activity :.omparing with those of surimi added with sucrose/sorbitol & without additive as control. Both the cryoprotectants minimized the negative effects of frozen storage on physico-chemical traits of myofibrillar proteins which was evident from the biochemical and sensory parameters. The residual Ca2+ ATPase activity and gel strength of surimi with sodium lactate were higher than those of control throughout 90 days of storage. Ca2+ A TPase activity and gel strength found a high positive correlation. From the results, it was found that sodium lactate was equally effective in preservation of croaker muscle protein native structure during frozen storage as the sucrose/ sorbitol and also less sweet without any risk of maillard browning.

[1]  R. Chandru,et al.  Technical note: Determination of organic nitrogen by Kjeldahl digestion using hydrogen peroxide , 2007 .

[2]  P. B. Kenney,et al.  Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets , 2003 .

[3]  D. Mandal.  DEVELOPMENT OF SURIMI AND SURIMI- BASED PRODUCT (FISH ROLL) FROM RIBBON (acanthus savala) AND ITS STORAGE STUDY. , 2003 .

[4]  S. Benjakul,et al.  Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles , 2000 .

[5]  F. Giesbrecht,et al.  Interaction of Sucrose and Zinc for Cryoprotection of Surimi , 1996 .

[6]  D. D. Hamann,et al.  Mechanism for Stabilization of Fish Actomyosin by Sodium Lactate , 1996 .

[7]  T. Lanier,et al.  Actomyosin Stabilization to Freeze‐Thaw and Heat Denaturation by Lactate Salts , 1994 .

[8]  V. Prakash,et al.  Physicochemical and functional properties of proteins from prawns (Metapenaeus dobsoni) , 1994 .

[9]  C. Vanderzant,et al.  Compendium of Methods for the Microbiological Examination of Foods , 1992 .

[10]  V. Muraleedharan,et al.  Preparation and properties of surimi from tropical fish , 1992 .

[11]  G. Reddy,et al.  Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein , 1991 .

[12]  L. Srikar,et al.  Shelf-life of frozen stored clam (Meretrix casta) meat , 1989 .

[13]  T. Lanier,et al.  Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils , 1987 .

[14]  D. D. Hamann,et al.  Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species , 1986 .

[15]  G. M. Pigott.  Surimi: The “high tech” raw materials from minced fish flesh , 1986 .

[16]  A. Borderías,et al.  Parameters affecting viscosity as a quality control for frozen fish , 1985 .

[17]  Kenji Hayashi,et al.  Toxic effect of free unsaturated fatty acids in the mouse assay of diarrhetic shellfish toxin by intraperitoneal injection. , 1984 .

[18]  S. Jhaveri,et al.  Chemical Composition and Shelf Life Study of Grayfish (Squalus acanthias) , 1982 .

[19]  W. Horwitz.  The variability of AOAC methods of analysis as used in analytical pharmaceutical chemistry. , 1977, Journal - Association of Official Analytical Chemists.

[20]  J. Leonard.  The colorimetric determination of phosphorus in fertilizers , 1964 .

[21]  S. A. Beatty,et al.  The Measurement of Spoilage in Fish , 1937 .

[22]  C. H. Fiske,et al.  THE COLORIMETRIC DETERMINATION OF PHOSPHORUS , 1925 .