Effects of Trehalose on Actomyosin of Salted Pike Eel Muscle

Abstract

Abstract: The effects of trehalose on actomyosin of salted pike eel muscle were first investigated. The results of DSC indicated that trehalose can stabilize myofibrillar protein, while the results of FT-IR revealed that trehalose can also stabilize secondary structure of actomyosin when its concentration is higher than 2.90%. From surface hydrophobicity, Ca2+-ATPase activity and sulfhydryls (SHs) content we could conclude that trehalose increases hydrophobic interaction and reduces oxidation of SHs and formation of disulfide when trehalose concentration is higher than 2.90%. Therefore, when trehalose was added into salting process and its concentration is higher than 2.90%, the actomyosin can be stabilized and the quality and flavor of cured pike eel improved.

Key words: pike eel, salting, trehalose, actomyosin, DSC(differential scanning calorimetry), FT-IR(fourier transform-infra-red)

ZHANG Yin-Liang, XIA Wen-Shui. Effects of Trehalose on Actomyosin of Salted Pike Eel Muscle[J]. FOOD SCIENCE, 2007, 28(7): 39-43 https://doi.org/

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Effects of Trehalose on Actomyosin of Salted Pike Eel Muscle

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