Abstract
Surimi powder and different dryoprotectants (control, sucrose, sorbitol, lactitol, maltodextrin, trehalose, polydextrose and palatinit) were produced, and the physicochemical properties were measured. The control failed to form a gel, whereas the treated samples exhibited high gel formation (1.00-2.67%). All treated samples showed improved water holding capacity (up to ±267%) relative to the control. The addition of dryoprotectant also improved the emulsifying and foaming properties compared to the control. Ca2+-ATPase activity, sulfhydryl content and gel electrophoresis results suggested that the protein in the control sample was denatured during the drying process whereas the addition of dryoprotectant successfully prevented protein denaturation. Thus, the addition of dryoprotectant particularly polydextrose can successfully maintain the physicochemical properties of threadfin bream surimi powder better than sucrose.Keywords: Surimi powder; dryoprotectant; physicochemical properties; protein denaturation
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