Crioprotetores na estabilidade do surimi de matrinxã (Brycon amazonicus Spix e Agassiz 1819) sob congelamento

Abstract

Surimi is a fish meat, subjected to successive washes, where they eliminate fat, blood, odoriferous substances and water-soluble proteins, resulting in a white paste, no odor and flavor of fish, allowing better utilization of fish and waste generated from processing. However, their stability during freezing depends on the use of cryoprotectants, which lead to lower moisture loss during storage and thawing. Were tested three formulations with mixtures of three compounds cryoprotectants to assess which provides greater stability surimi matrinxã. The meat mechanically separate was subjected to three cycles of washing with cold water (0 to 5 ° C) and adjusted to pH 7.0 (0.5% sodium bicarbonate) in order to remove the sarcoplasmic proteins, lipids and pigments heme. To remove excess water, washed CMS was subjected to pressure in a hydraulic press. The water holding capacity (WHC) was higher for Treatment 3 (6% sucrose, 6% sorbitol and 0.5% of tripolyphosphate) with 90.04%, indicating greater stability in frozen surimi matrinxã. SDS-PAGE revealed that the heavy chain myosin was much more susceptible to hydrolysis than actin, being more prone to proteolytic degradation of other proteins such as actin, tropomyosin and troponin.