Cryoprotection of frozen-stored actomyosin of farmed rainbow trout ( Oncorhynchus mykiss) by some sugars and polyols

A study on the effectiveness of several cryoprotectants (polydextrose, lactitol, glucose syrup and a mixture of sucrose and sorbitol [1:1]) in preventing freeze-induced perturbations of fish proteins was carried out in in vitro systems of natural actomyosin of rainbow trout ( Oncorhyncus mykiss) mus...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2004, Vol.84 (1), p.91-97
Main Authors: Herrera, J.R., Mackie, I.M.
Format: Article
Language:English
Subjects:
adenosinetriphosphatase
Biological and medical sciences
Cryoprotectants
disulfide bonds
fish
Fish and seafood industries
Fish muscle
Food additives
Food industries
Freeze-induced perturbations
Fundamental and applied biological sciences. Psychology
General aspects
glucose
hydrophobicity
lactitol
Natural actomycin
Oncorhynchus mykiss
solubility
sorbitol
sucrose
syrups
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A study on the effectiveness of several cryoprotectants (polydextrose, lactitol, glucose syrup and a mixture of sucrose and sorbitol [1:1]) in preventing freeze-induced perturbations of fish proteins was carried out in in vitro systems of natural actomyosin of rainbow trout ( Oncorhyncus mykiss) muscle. Adding these cryoprotectants prevented drastic decreases of ATPase activity, as well as a rapid exposure of hydrophobic and sulphydryl groups on the protein surface. Cryoprotectants therefore slowed down the kinetics of aggregation via intermolecular secondary forces and disulphide bonds, thus greatly reducing losses in solubility.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(03)00178-X