Physicochemical properties of surimi powder made from threadfin bream (Nemipterus japonicus) with various dryoprotectants added

Abstract

Surimi powder and different dryoprotectants (control, sucrose, sorbitol, lactitol, maltodextrin, trehalose, polydextrose and palatinit) were produced, and the physicochemical properties were measured. The control failed to form a gel, whereas the treated samples exhibited high gel formation (1.00-2.67%). All treated samples showed improved water holding capacity (up to ±267%)  relative  to  the control.  The  addition  of  dryoprotectant also  improved  the emulsifying  and  foaming  properties compared  to  the  control.  Ca²⁺-ATPase  activity, sulfhydryl content and gel electrophoresis results suggested that the protein in the control sample  was  denatured  during the  drying process  whereas  the  addition of  dryoprotectant successfully prevented protein denaturation. Thus, the addition of dryoprotectant particularly polydextrose can successfully maintain the physicochemical properties of threadfin bream surimi powder better than sucrose.

Keywords: Surimi powder; dryoprotectant; physicochemical properties; protein denaturation