title: Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod.
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.
authors: University of British Columbia, Faculty of Land and Food Systems, Food Nutrition and Health Program, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4.
authors: Malgorzata
authors: M
authors: Korzeniowska
authors: Imelda W Y
authors: IW
authors: Cheung
authors: Eunice C Y
authors: EC
authors: Li-Chan
mesh_terms: D000205:Actomyosin / Q000737:chemistry*; D000818:Animals; D029941:Fish Proteins / Q000737:chemistry*; D005519:Food Preservation; D005615:Freezing; D048388:Gadiformes; D011492:Protein Hydrolysates / Q000737:chemistry*; D055550:Protein Stability
chemical_list: D029941:Fish Proteins; D011492:Protein Hydrolysates; D000205:Actomyosin