The role of dryoprotectants on the quality of surimi powder of red tilapia

Abstract

AbstractSince the commercial wet surimi should be stored at frozen temperature, thus requires space and high energy consumption. Interestingly, surimi in dried powder form reveals the new prospect of relieving those drawbacks of wet surimi. However, the drying process indicates fast hydration that may affect water and protein content loss, causing a reduction of gelling capacity. To date, this study aimed to determine the right type and concentration of cryoprotectant to protect the quality of red tilapia surimi powder during its freeze-drying process. The inclusion of different cryoprotectants was obtained in the production of surimi powder, namely surimi powder with cryoprotectant blend I (4% sucrose, 4% sorbitol, 0.3% polyphosphate) (DB4), cryoprotectant blend II (8% sucrose, 8% sorbitol, 0.5% polyphosphate) (DB 8), trehalose 2 (TH2), 4 (TH4), 6 (TH6) and 8% (TH8) and as well as surimi powder without cryoprotectant as the control (WD). The generated surimi powder with various cryoprotectant types was evaluated for the whiteness degree, myofibril content, gel strength, emulsion capacity, and foaming capacity. The generated surimi powder with TH8 showed the most acceptable result with myofibril 1.098±0.103 mg/mL, gel strength 1156.65±41.32 gf/cm2, whiteness 90.35%, emulsion capacity 79.1% and foaming capacity 39.12%.