Cryoprotective Effects of Mackerel Hydrolysate Addition on the Hairtail Surimi During Frozen Storage

LIN Xianping;JI Zhen;SHU Yuzhen;YANG Wenge;XU Dalun;YAN Xiaojun;School of Marine Science,Ningbo University;

mackerel hydrolysate,addition,hairtail surimi,myofibril protein,antifreeze denaturation

To improve the antifreeze ability of frozen hairtail surimi,the anti-freezing denaturation effect of mackerel hydrolysate addition on the hairtail surimi duing frozen storage were evaluated according to the solubility,Ca2 +-ATPase activity,active sulfhydryl content of myofibril protein and water-holding capacity of surimi,then the appropriate addition of mackerel hydrolysate were determined. The results showed as follows: with the increase of adding amount,the cryoprotective effect of mackerel hydrolysate on the hairtail surimi improved remarkably. However,when the addition of mackerel hydrolysate was more than 5%,the enhancement extent of anti-denaturation effect would not be significant,so the economic and reasonable addition level of mackerel hydrolysate was between 5% and 7%. Conclusion: 5% to 7%of akerel hydrolysate was added to the hairtail sarion,the frozen denaturation of myofibrilprotein from hairtail surimi could be effectively inhibited,and water holding capacity of hairtail furimi during frozen storage was improved. It is suggested that mackerel hydrolysate be expected to become a good cryoprotectants of surimi. The purpose is to provide theoretical guidance for the production of high quality hairtail surimi.