Abstract
Squid protein hydrolysate (SPH) was prepared from 4s quid species, consisted of 84-88% (dry matter of SPH) peptides by protease treatment. The effects of SPH on the textural quality and on the denaturation of wanieso lizardfish saurida wanieso surimi during frozen storage at -25°C were assessed on the basis of gel-forming ability, Ca-ATPase activity, and the amount of unfrozen water which was determined using differential scanning calorimeter (DSC); the effects were compared with those of sodium glutamate. The color of surimi gels were also measured. The whiteness of the surimi gels were slightly reduced by the addition of SPH. The surimi gels with SPH showed a higher gel strength and water holding capacity compared to that of without SPH (control) during frozen storage. The amount of unfrozen water in the surimi increased markedly after being addition of the SPH and reduced moderately during frozen storage, resulting in decreased Ca-ATPase inactivation compared to that in the control. These findings suggest that the interactive groups of SPH constructed bound water in the hydration sphere of protein, and therefore suppressed freeze-denaturation of surimi and maintained its gel functional properties. The effect of SPH was less than that of sodium glutamate.
