title: Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) muscle protein.
abstract: Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) fish muscle protein was studied during freezing and frozen (-20 ± 2°C) storage for 3 months. Minced meat was mixed with 4% sucrose, 4% sorbitol, and 0.3% sodium tri poly phosphate (STPP) (T1), minced meat was mixed with 6% (w/v) sodium lactate and 0.3% STPP (T2) and control (C) was without any additive. The decreasing rate of Ca(2+) ATPase activity, thaw drip, water holding capacity and relative viscosity in T1 and T2 samples from that of C was significantly lower, indicating higher protective effect of additives. In case of cryoprotectant treated samples, the degradation of myosin heavy chain was much lower than that of C which prevents the aggregation and subsequent insolubilization of myosin during frozen storage. The sodium lactate prevented Ca(2+)ATPase activity more than that of sucrose/sorbitol during isothermal storage at -20 ± 2°C for 3 months. This inferred that sodium lactate can effectively be used as an alternative cryostabilizer to sucrose/sorbitol for stabilization of croaker muscle protein native structure.
authors.affiliation: Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences 5, Budherhat Road, Panchasayar, Kolkata, 700 094 India.
authors.forename: S S
authors.initials: SS
authors.lastname: Dey
authors.forename: K C
authors.initials: KC
authors.lastname: Dora
keywords: Ca-ATPase activity; Dewatered mince meat; Frozen storage; Physico-chemical properties; Protein denaturation; Sodium lactate