Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on the Freeze-Induced Denaturation, and on the Amount of Unfreezable Water of Wanieso Lizardfish Myofibrillar Protein

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In view of potential utilization of shrimp waste, shrimp chitin (SC) and shrimp chitin hydrolysate (SCH) were prepared from 3 kinds of shrimp species, namely: black tiger shrimp Penaeus monodon, endeavour shrimp Metapenaeus endeavouri and giant freshwater shrimp Macrobrachium rosenbergii. The effects of 5% SC and SCH (dry weight) on the state of water and on the denaturation of wanieso lizardfish Saurida wanieso myofibrillar protein (Mf) were evaluated based on changes in Mf Ca-ATPase activity and the amount of unfreezable water during frozen storage. Each effect was compared with those of Mf without additives (control) and Mf with glucose. The changes in Ca-ATPase activity of control and Mf with SC during frozen storage were exhibited biphasic pattern while those of SCH and glucose exhibited monophasic pattern. The amount of unfreezable water of Mf with SC was lower than that of control while those of Mf with SCH and glucose were higher than that of control. Present findings suggested that the preventive effect of SCH on freeze-induced denaturation of Mf is caused by the stabilizing the hydrated water molecule surrounding the Mf.

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