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Animal Husbandry and Feed Science ›› 2010, Vol. 31 ›› Issue (5): 89-89.doi: 10.12160/j.issn.1672-5190.2010.05.045

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Fresh Preservation Effect of Trehalose Antifreeze on Fillet and Fish Balls

WEI Hang,WANG Rong-hui,WU Hua-de（1.Editoral Department of Journal of Guangxi University,Nanning 530004,China;2.Nanning Sinozyme Biotechnology Co.,Ltd.,Nanning 530003,China;3.Nanning R＆D Center of Fermentation and Enzyme Engineering,Nanning 530003,China）   

  • Online:2010-05-20 Published:2010-05-20

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Abstract: A new security complex antifreeze mainly composed of trehalose was used to froze fillet and fish balls.After melt,water loss,boiling weight loss and flavor were studied.The results showed that trehalose antifreeze effectively reduced water loss rate and boiling water loss of fillet and fish balls,prevented protein from denaturation,kept their fresh flavor,and improved quality of the frozen fillet and fish balls.

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