Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Cryoprotectant Effects on Duck Surimi during Frozen Storage

Ismail Ishamri¹
and Nurul Huda^2*

¹Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Terengganu, Malaysia.

²Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan, Sabah, Malaysia.

Corresponding Author E-mail: drnurulhuda@ums.edu.my

Abstract:

The surimi-like material made from duck (DSLM) was investigated on the freeze-thaw stability during 4 months of frozen storage using different low-sweetness cryoprotectants such as palatinose (PAL), trehalose (TRE), polydextrose (PLD), maltodextrin (MAL), sucrose and sorbitol (SS), and lactitol (LAC) at a 6% concentration. As compared to the CON, the inclusion of cryoprotectants significantly improved the water-holding capacity of all treated samples. Particularly, as compared to all of the cryoprotectants evaluated, the PLD and PAL samples displayed greater stability concerning Ca2+-ATPase activity, sulfhydryl concentration, and protein solubility. All samples' endothermic peaks declined over time, showing changes in thermal characteristics during storage. A scanning electron microscope (SEM) observation of the CON and LAC-treated samples after 4 months of frozen storage revealed an increase in the number of pores. These findings imply that low-sweetness PLD and PAL outperformed the usual cryoprotectant combination of sucrose and sorbitol (SS) and that they could be used in frozen DSLM. They provide greater water-holding capacity, anti-freezing characteristics, lowered sulfhydryl oxidation, increased protein solubility, and structural integrity, which renders them useful components for innovation in the frozen surimi-like material industry.

Keywords:

ATPase activity; Cryoprotectants; Duck; Polydextrose; Sulfhydryl; Surimi-like material

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