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| The Effect of Trehalose on the Freezing Preservation of Frozen Tilapia Surimi and Protein |
| QU Nan;ZENG Mingyong;DONG Shiyuan |
| Ocean University of China, Qingdao Shandong 266003 |
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Abstract extract myofibrillar proteins from tilapia. add 10％of trehalose in the protein before being frozen.The effects of trehalose on the protein freezing denaturation of frozen tilapia myofibrillar proteins during the storage at low temperature were studied. In this paper, by using salt-solubility of myofibrillar protein, Ca2 +-ATPase activity and the content of –SH as an parameter. Meanwhile, add 10％of trehalose in tilapia surimi, study the effect of trehalose on the surimi by using the parameter of gel strength, water retention, elasticity, chewiness. The results showed that the additive of trehalose could prevent the protein freeze denaturation ln tilapia surimi during the frozen storage and improve the quality of the surimi.
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2010, Vol. 24 
