Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) muscle protein.

摘要

Effects of sodium lactate as cryostabilizer were investigated on the physicochemical properties of croaker (Johnius gangeticus) muscle protein during freezing and frozen (-20 +or- 2 degrees C) storage for 3 months. Minced fish was mixed with 4% sucrose, 4% sorbitol + 0.3% sodium tripoly phosphate (STPP) (T1) or 6% (w/v) sodium lactate + 0.3% STPP (T2). No additives were added to controls (C). Rates of decrease in Ca2+-ATPase activity, thaw drip, water holding capacity and relative viscosity were significantly lower in T1 and T2 than in C. Degradation of myosin heavy chains was much lower in T2 than in C, reducing aggregation and subsequent insolubilization of myosin during frozen storage. Sodium lactate inhibited Ca2+-ATPase activity to a greater extent than sucrose/sorbitol during isothermal frozen storage for 3 months. Results suggest that sodium lactate could be used as an alternative cryostabilizer to sucrose/sorbitol for stabilization of croaker muscle protein.