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Effects of Fish Protein Hydrolysate and Freeze-Thaw Treatment on Physicochemical and Gel Properties of Natural Actomyosin From Pacific Cod

Effects of Fish Protein Hydrolysate and Freeze-Thaw Treatment on Physicochemical and Gel Properties of Natural Actomyosin From Pacific Cod

Malgorzata Korzeniowska, Imelda W Y Cheung, Eunice C Y Li-Chan

Food Chem. 2013 Jun 1;138(2-3):1967-75.

PMID: 23411332

Abstract:

The properties of natural actomyosin (NAM) containing 2% or 8% fish protein hydrolysate (FPH-2, FPH-8) or 8% sucrose-sorbitol blend (SuSo) were compared to control NAM before and after freeze-thaw treatment. Surface hydrophobicity of control and FPH-2 increased after freeze-thaw treatment, while that of FPH-8 did not change, which may be related to greater thermostability of actin and myosin in FPH-8 as observed by differential scanning calorimetry. The cooked gel of freeze-thawed control had 39% expressible moisture after an 8.5% cook loss, whereas gels of freeze-thawed SuSo, FPH-2 and FPH-8 had significantly lower expressible moisture (15-22%) and no cook loss. Gels of freeze-thawed FPH-2 and FPH-8 were similar to unfrozen control gel in hardness, cohesiveness and gumminess. This study demonstrates that FPH effectively stabilised NAM protein structure and function during freeze-thaw treatment.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP957485642	FPH2		957485-64-2	Price

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