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Protective effect of sodium glutamate and sorbitol on thermal denaturation of chicken and croaker actomyosin

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The thermal protective effect (E-Value) of sodium glutamate (Na-Glu) on chicken and croaker actomyosin (AM) was significant but decreased slightly with increasing concentration. The E-value of chicken AM with Na-Glu was 1.11 mol/L−1 at 0–0.75 mol/L and decreased to 0.4 mol/L−1 at 0.75–1.5 mol/L. Likewise, the E-value of croaker AM with Na-Glu was 1.51 mol/L−1 at 0–1 mol/L and decreased to 0.2 mol/L−1 at 1–1.5 mol/L. Sorbitol showed a steady thermal protective effect on chicken and croaker AM. The E-values of chicken and croaker AM at 0 to 1.5 mol/L sorbitol were 0.71 mol/L−1 and 0.59 mol/L−1, respectively. The protective effect of sorbitol on both types of AM was greater than that of Na-Glu. Higher concentrations of Na-Glu with chicken and croaker AM gave a decrease in viscosity number and turbidity. Higher concentrations of Na-Glu caused internal aggregation of AM and the protective effect of Na-Glu was decreased. The results of this experiment confirmed that Na-Glu and sorbitol have different modes of action and ability to control the thermal denaturation of chicken and croaker AM.
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Keywords: E-value; actomyosin; aggregation; croaker; sodium glutamate

Document Type: Research Article

Affiliations: Faculty of Dairy Science, Rakuno Gakuen University, Ebetsu-shi, Japan

Publication date: June 1, 2003

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