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Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) muscle protein

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Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) fish muscle protein was studied during freezing and frozen (−20 ± 2°C) storage for 3 months. Minced meat was mixed with 4% sucrose, 4% sorbitol, and 0.3% sodium tri poly phosphate (STPP) (T1), minced meat was mixed with 6% (w/v) sodium lactate and 0.3% STPP (T2) and control (C) was without any additive. The decreasing rate of Ca2+ ATPase activity, thaw drip, water holding capacity and relative viscosity in T1 and T2 samples from that of C was significantly lower, indicating higher protective effect of additives. In case of cryoprotectant treated samples, the degradation of myosin heavy chain was much lower than that of C which prevents the aggregation and subsequent insolubilization of myosin during frozen storage. The sodium lactate prevented Ca2+ATPase activity more than that of sucrose/sorbitol during isothermal storage at −20 ± 2°C for 3 months. This inferred that sodium lactate can effectively be used as an alternative cryostabilizer to sucrose/sorbitol for stabilization of croaker muscle protein native structure.

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Correspondence to K. C. Dora.

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Dey, S.S., Dora, K.C. Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) muscle protein. J Food Sci Technol 47, 432–436 (2010). https://doi.org/10.1007/s13197-010-0071-8

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  • Protein denaturation
  • Dewatered mince meat
  • Physico-chemical properties
  • Frozen storage
  • Sodium lactate
  • Ca-ATPase activity