Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage

Ismail N., . and Huda N., . and Easa A. M., . and Nopianti R., . and Fazilah A., . Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage. pp. 1011-1021. ISSN 2231-7546

The effects of different types of low-sweetness sugar (lactitol maltodexrin palatinit polydextrose trehalose) on the physicochemical properties of threadfin bream (Nemipterus spp.) surimi during six months of frozen storage were investigated. The characteristics analyzed were moisture content pH water-holding capacity whiteness folding test gel strength expressible moisture and texture profile analyses. Generally the cryoprotective effectiveness decreased as the storage time increased. Polydextrose was able to maintain a water-holding capacity of 77.0 98.6 whiteness a folding test value of 100 and a gel strength of 53.6 compared with its initial value during six months of frozen storage. Meanwhile sucrose was able to maintain a water-holding capacity of 80.3 98.6 whiteness a folding test value of 75 and a gel strength of 56.8 compared with its initial value. Raw surimi was able to maintain water holding capacity of 62.2 98.7 whiteness a folding test value of 75 and a gel strength of 36.0 compared with its initial value. It is suggested that polydextrose as a potential alternative cryoprotectant to replace other low-sweetness sugars.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(03)%202012/(32)%2...

Abstract

The effects of different types of low-sweetness sugar (lactitol maltodexrin palatinit polydextrose trehalose) on the physicochemical properties of threadfin bream (Nemipterus spp.) surimi during six months of frozen storage were investigated. The characteristics analyzed were moisture content pH water-holding capacity whiteness folding test gel strength expressible moisture and texture profile analyses. Generally the cryoprotective effectiveness decreased as the storage time increased. Polydextrose was able to maintain a water-holding capacity of 77.0 98.6 whiteness a folding test value of 100 and a gel strength of 53.6 compared with its initial value during six months of frozen storage. Meanwhile sucrose was able to maintain a water-holding capacity of 80.3 98.6 whiteness a folding test value of 75 and a gel strength of 56.8 compared with its initial value. Raw surimi was able to maintain water holding capacity of 62.2 98.7 whiteness a folding test value of 75 and a gel strength of 36.0 compared with its initial value. It is suggested that polydextrose as a potential alternative cryoprotectant to replace other low-sweetness sugars.

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Item Type:	Article
AGROVOC Term:	Surimi
AGROVOC Term:	Nemipterus
AGROVOC Term:	Threadfins
AGROVOC Term:	Bream
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Cryoprotectants
AGROVOC Term:	Denaturation
AGROVOC Term:	Sugar
AGROVOC Term:	Moisture content
AGROVOC Term:	Water holding capacity
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22052

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