Effect of Eel Head Protein Hydrolysates on the Denaturation of Grass Carp Surimi During Frozen Storage

Abstract

Protein hydrolysates (SH, TH) were prepared from eel head by enzymatic treatment using protease. The eel head hydrolysates were used as a natural food preservative by adding to grass carp surimi at the 10% ranging. We compared the effect of protein hydrolysates of eel head with traditional antifreeze on the denatration, gel strength and contents of the salt soluble protein in grass carp surimi during frozen storage at -20°C for 80 days. The addition of eel head hydrolysate markedly decreased the activation rate of the Ca-ATPase. The contents of the salt soluble protein in the grass carp surimi containing eel head hydrolysates were higher than those without eel head hydrolysates (control).Therefore, the gel strength of grass carp surimi media with eel head hydrolysate lower than the others. The result suggests that eel head hydrolysate could suppress the denaturation of grass carp surimi during frozen storage.