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A comparative study on cryoprotective and water-retaining effects of trehalose and sodium pyrophosphate on silver
Linfan Shi1, Dan Wu2, Liuyao He1
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Abstract:
This study compared the cryoprotective and water-retaining effects of trehalose (TH), sodium pyrophosphate (SPP), sucrose (SC), and TH + SPP on silver carp (Hypophthalmichthys molitrix) surimi during frozen storage. Quality declined with time, but all additives mitigated the decrease in texture, breaking force and deformation, shear force, and water-holding capacity. Gel quality protection followed TH + SPP > TH > SC > SPP, as indicated by gel strength of 320.68 ± 21.73 for TH + SPP, 303.14 ± 14.56 for TH, 218.23 ± 11.53 for SC and 185.21 ± 26.03 g·cm for SPP after frozen storage for 180 d. Phosphate-containing additives (SPP and TH + SPP) showed advantages in maintaining water. Notably, TH demonstrated a significant antifreeze effect, while SPP showed an advantage in maintaining water. Overall, TH + SPP showed the best synergistic cryoprotective and water-retaining effects, which is beneficial for improving the quality of surimi during frozen storage.
