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Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage

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Abstract

The cryoprotective effects of trehalose on fish myofibrillar protein were compared with those of sucrose, glucose and sorbitol. The frozen surimi with trehalose exhibited significantly higher Ca2+-ATPase activity through-out the storage periods, resulting in higher gel-forming ability than that of without trehalose. The amount of unfrozen water was significantly increased in the surimi upon addition of trehalose at any concentrations tested. The findings suggest that trehalose constructed bound water molecules in protein structure, consequently suppressed freeze-induced denaturation of protein and maintained gel-forming ability. An addition of 5.0% to 7.5% concentration of trehalose showed threshold behavior to increase the amount of unfrozen water and to prevent freeze-induced denaturation of protein. The effects of trehalose were almost similar to those of other sugars.

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Authors and Affiliations

  1. Bangladesh Fisheries Research Institute, 2201, Mymensingh, Banglades

    Mohammed Anwar Hossain

  2. Nagasaki Prefectural Institute of Fisheries, 851-2213, Nagasaki, Japan

    Kazufumi Osako & Koichi Kuwahara

  3. Faculty of Fisheries, Department of Marine Resources Utilization, Nagasaki University, Bunkyo-machi, 852-8521, Nagasaki, Japan

    Yukinori Nozaki

Authors
  1. Kazufumi Osako
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  2. Mohammed Anwar Hossain
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  3. Koichi Kuwahara
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  4. Yukinori Nozaki
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Correspondence to Kazufumi Osako.

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Osako, K., Hossain, M.A., Kuwahara, K. et al. Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage. Fish Sci 71, 367–373 (2005). https://doi.org/10.1111/j.1444-2906.2005.00973.x

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  • DOI: https://doi.org/10.1111/j.1444-2906.2005.00973.x

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