The Preventive Effect of Water Soluble Dietary Fiber Hyaluronic Acid on the Deterioration of Walleye Pollack Muscle Proteins during Storage at -20°C

Abstract

Hyaluronic acids (HAs) weighing 720, 440, 90 and 5.3K were added to walleye Pollack surimi, which was washed using 15mM Tris-maleate buffer, pH 7.0, in the amounts of 2, 8, 8 and 8%, respectively. All washed surimis were stored at -20°C for 40 days and the changes in the Ca²⁺ - ATPase activities were followed. Then it was clarified that HA with a lower MW was more effective on the deterioration of muscle proteins during storage at -20°C. Moreover, HA weighing 3.8K was added to the washed surimi to comprise 2, 4, 6 or 8% and stored at -20°C for 20 days. The Ca²⁺ -ATPase activities of the washed surimi with 2 and 4% HA weighing 3.8K were high after 20 days of storage, and did not significantly differ from the levels before storage.