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Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage.

Molecules; 24(4)2019 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-30781435
This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at -18 °C. An aliquot of 0.1% ( / ) of α-TOH was added into the surimi and subjected to frozen storage, and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, / ) was used as a positive control. Based on total viable count, pH and whiteness, α-TOH exhibited a better protection for frozen sturgeon surimi than cryoprotectant during frozen storage. According to soluble protein content, carbonyl content, total sulfhydryl content, and surface hydrophobicity, α-TOH and cryoprotectant showed the same effects on retarding changes of proteins. The results of breaking force, deformation, gel strength, water-holding capacity and microstructure of sturgeon surimi indicated that the gel properties of frozen sturgeon surimi were retained by α-TOH. Our results suggest that α-TOH is an attractive candidate to maintain the quality of sturgeon surimi during frozen storage.