Effect of chitin hydrolysate on the denaturation of lizard fish myofibrillar protein and the state of water during frozen storage

The cryoprotectant effect of shrimp chitin and shrimp chitin hydrolysate on denaturation and unfrozen water of lizardfish surimi during frozen storage

“…In our previous study (Romero et al, 1998a(Romero et al, , 1998bYamashita et al, 2001, Yamashita, Zhang, & Nozaki, 2002, 2003, we reported the effects of chitins and their hydrolysates from crab and squid on the state of water and retardation of freezing or dehydration-induced denaturation of lizardfish myofibrillar protein. However, attention has not yet been paid to the preparation and characterization of chitin and oligosaccharides from shrimp, which have a huge amount of waste.…”

“…Recently, various functional properties of chitin have been discovered, and food application of chitin have been studied (Benjakul et al, 2000;Romero et al, 1998aRomero et al, , 1998bYamashita, Zhang, & Nozaki, 2001, 2003. Acid hydrolysis of chitin or chitosan produced oligosaccharides consisting of b-(1 !…”

Chemical Changes Related to Loss of Quality in Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage under Slurry Ice Conditions

“…They also indicate that they can be denatured by freezing and storage, the degree of which are influenced by many factors, such as microbial contamination, pretreatment processes, the freezing rate and temperature, storage temperature and time and storage methods (Yamashita et al . ; Jiang ). There is a considerable need to reduce the microbial contamination and control the enzyme degradation to maintain shrimp quality and increase shelf life.…”

Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles

“…Ruttanapornvareesakul et al (2006) reported that protein hydrolysate from shrimp head containing short chain peptides could inhibit denaturation of fish myofibrillar protein. Moreover, protein hydrolysates from various sources were also used as a cryoprotectant in fish products (Cheung, Liceaga, & Li-Chan, 2009;Hossain et al, 2004;Somjit, Ruttanapornwareesakul, Hara, & Nozaki, 2005;Yamashita, Zhang, & Nozaki, 2003;Zhang, Yamashita, & Nozaki, 2002).…”