Cryoprotective effect of sugar and organic acid salt on white shrimp muscle protein

Name: Naruemon Jommark

LCSH: Kasetsart University -- Dissertations. Ph.D. (Fishery Product Science and Technology) 2017

Classification :.LCCS: SH336.5.S56

LCSH: Kasetsart University. Department of Fishery Products -- Dissertations

LCSH: Frozen shrimp

LCSH: Frozen seafood

LCSH: Muscle proteins

LCSH: Fishery processing -- Quality control

Abstract: This study investigated on the effect of additives on denaturation of Pacific white shrimp (Litopenaeus vannamei) myofibrillar protein. Shrimp myofibril in 0.1 M NaCl, 20 mM Tris-HCl (pH 7.5) mixed with various food additives at different concentrations - namely, sucrose, sorbitol, maltitol, trisodium citrate, sodium lactate (0-0.75 M); glycine and proline (0-0.5 M) - were subjected to multiple freeze-thawing process and evaluated for protein denaturation by monitoring Ca2+ -ATPase activity, salt soluble protein patterns, total and reactive sulfhydryl and surface hydrophobicity of the myofibril during freeze-thawing process. The sugar and organic acid salt had a stronger cryoprotective effect on frozen shrimp myofibril by stabilizing Ca2+ -ATPase activity and salt solubility of the myofibrils than amino acids. A concentration of 0.05 M of any of sucrose, sorbitol and trisodium citrate in the myofibrils was enough to stabilize the protein denaturation along three freeze-thaw (FT) cycles. Sucrose seemed to have a great effect against shrimp protein denaturation during frozen storage. The thermal property of shrimp myofibrillar protein was also studied on the temperature (Tmax) and enthalpy (∆H) of protein denaturation by the differential scanning calorimetry (DSC). The results indicated that Tmax and ∆H of both myosin and actin tended to decrease when shrimp meat was subjected to 3 cycles of freezethawing process due to denaturation. Adding sucrose resulted in slightly increasing Tmax and retaining high ∆H of both myosin and actin (p<0.05), while adding citrate exhibited similar effects except increasing the Tmax of actin. Application of these additives in shrimp meat by soaking in additives solutions and evaluated for biochemical and physicochemical properties including water holding capacity (WHC), salt solubility of meat and Ca2+ -ATPase activity of myofibril extract. The results indicated both additives could improve the yields and texture of shrimp meat rather than the preventing the protein denaturation. Increasingly in fine and uniform continuous structure patterns as well as higher thawing yield (~90%), cooking yield (almost 90%) and less shear forces were observed in additive treated samples after 3 FT cycles. This research suggesting the potential uses of sucrose and citrate as cryoprotectant in white shrimp protein due to the pronounce stabilizing effects on myofibrillar protein-extract. However, the application on shrimp meat by soaking could only improve the yileds and texture rather than the protection against denaturation. For application practices, suitable conditions should be further investigated.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Pattama Ratana-arporn

Role: Thesis Advisor

Name: Jiraporn Runglerdkriangkrai

Role: Thesis Co-Advisor

Created: 2017

Modified: 2023-06-21

Issued: 2023-06-21

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=https://www.lib.ku.ac.th/KUthesis/2560/naruemon-jom-all.pdf

CallNumber: SH336.5.S56.N37

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Fishery Product Science and Technology

Grantor: Kasetsart University

©copyrights Kasetsart University

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	naruemon-jom-all.pdf	7.06 MB

ใช้เวลา

0.031098 วินาที