抄録
Three species of shrimp heads from commercial industry waste were hydrolyzed by enzymatic treatment using protease. Shrimp head protein hydrolysate (SHPH) was added to wanieso lizardfish myofibrils at 5% (dry weight/wet weight) as natural cryoprotectant. The effects of SHPH on the state of water and the freeze denaturation of wanieso lizardfish myotibrils during frozen storage at-25°C were evaluated by determining the amount of unfreezable water and Ca-ATPase activity. Their effects were compared with those of sodium glutamate (Na-Glu) and without additive as the control. The amount of unfreezable water of myofibri1s with SHPH was higher than that of the control throughout the frozen storage for 120 days. Ca-ATPase activity of myofibrils with SHPH decreased slowly compared to that of the control, although the suppressive effects of SHPH were less than that of Na-Glu. The suppressive effects of SHPH were irrespective of shrimp species. Close correlation between the amount of unfreezable water and Ca-ATPase activity was observed. These results suggested that SHPH could prevent the freeze-induced denaturation of fish myofibrils during frozen storage by stabilizing hydration water surrounding myofibrils.
