Effect of Freeze-thaw Cycles on Gel-forming Ability in Threadfin Bream Frozen Surimi

Abstract

The effects of freeze-thaw cycles on the gel-formation ability of threadfin bream frozen surimi were studied. The rheological properties of the gel were measured by rheometer. The rates of cross-linking reaction of myosin heavy chain (MHC) of the gel were estimated by SDS-PAGE. Myosin head denaturation of surimi was assessed by measuring its myofibrillar Ca-ATPase activity. Freeze-thaw cycles caused slightly decreasing in Ca-ATPase of the threadfin bream frozen surimi. However, breaking strength, breaking strain and MHC cross linking reaction were hardly changed by freeze-thaw cycle. From these results, it was found that threadfin bream frozen surimi was less affected by the freeze-thaw cycle on gel-forming ability.