Cryoprotective effect of Carrot (Daucus carota) Antifreeze Protein on Surimi from Stripped Catfish (Pangasianodon hypophthalmus) (Sauvage, 1878)

摘要

Cryoprotective effect of (Daucus carota) antifreeze protein from carrot was compared with the typical cryoprotectant (sucrose-sorbitol-sodium tripolyphos-phate) during frozen storage of surimi from Stripped catfish (Pangasianodon hypophthalmus) (Sauvage,1878) for six months at -20°C. Carrot concentrated protein (CCP) containing antifreeze protein was used as cryoprotectant either alone or with the typical cryoprotectant. A typical cryoprotectant was made control. Molecular weight of carrot antifreezeprotein was 36 kDa. There was a significant (p<0.05) decrease of protein solubility Ca2+ATPase activity and gel strength during the storage. In respect of denaturation and other functional attributes of surimi, treatment T-3 (CCP 0.5% + 50% of typical cryoprotectant) maintained quality of protein significantly higher (p<0.05) compared to all the treatments. Further, a synergistic effect of carrot antifreeze protein and typical cryoprotectant could also be suggested.