Journal of South China University of Technology(Natural Science Edition) ›› 2004, Vol. 32 ›› Issue (7): 93-96.

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Effect of the Freeze-thaw Cycle on the Protein Denaturation of Starry Triggerfish ( Abalistes Stellaris)Surimi

Zhou Ai-mei1 Soottawat Benjiakul2 Zeng Qing-xiao2   

  1. 1．College of Food and Biological Engineering‚South China Univ．of Tech．‚Guangzhou510640‚Guangdong‚China；
    2．Faculty of Agro-Industry‚Prince of Songkla Univ．‚Songkla90112‚Thailand
  • Received:2003-02-28 Online:2004-07-20 Published:2015-09-09
  • Contact: Zhou A- i mei （born in1971）‚female‚lecturer‚Ph．D．candidate‚now works at South China Agric．Univ．‚mainly researches on food chemistry and additives． E-mail:zuojiahui＠21cn.com
  • About author:Zhou A- i mei （born in1971）‚female‚lecturer‚Ph．D．candidate‚now works at South China Agric．Univ．‚mainly researches on food chemistry and additives．

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Abstract: The effect of the freeze-thaw cycle on the protein denaturation of starry triggerfish surimi was investigated‚with the measurement items of the salt solubility and Ca2＋-ATPase activity of the proteins‚the breaking force‚deformation‚expressible water and whiteness of surimi gels．The results show that the salt solubility and Ca2＋-ATPase activity of the proteins in the white meat surimi and the whole meat surimi decrease as the number of the freeze-thaw cycle increases‚which suggests that the proteins undergo denaturation．The breaking force‚deformation and water -holding ability of the surimi gels also decrease with the number of the freeze-thaw cycle‚except the whiteness．Therefore‚freezing-thawing should be avoided to ensure the prime quality of triggerfish surimi in the production process．

Key words: starry triggerfish, freezing-thawing, protein denaturation