Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils

JAE W. PARK, TYRE C. LANIER

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59 Citations (Scopus)

Abstract

Stabilization of fish myofibrils was investigated with respect to freeze‐and heat‐induced denaturation as affected by the addition of phosphates (0.25, 0.5% of sodium tripolyphosphate or neutralized pyrophosphate), alone or in combination with 8% Polydextrose® or a sucrose/sorbitol mixture. Freeze‐induced aggregation was reduced effectively by combination of phosphates and carbohydrates, and, less effctively, by phosphates or carbohydrates alone. The most effective treatment consisted of 0.5% of either phosphate treatment combined with either carbohydrate treatment. Differential scanning calorimetric studies revealed that phosphate addition induced stabilization of myosin and carbohydrate addition generally induced a one‐step denaturation process for myosin. No differences due to phosphate type were observed in any measured parameter.

Original languageEnglish
Pages (from-to)1509-1513
Number of pages5
JournalJournal of Food Science
Volume52
Issue number6
DOIs
Publication statusPublished - 1987 Nov

ASJC Scopus subject areas

  • Food Science

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