Effect of Trehalose and Composite Phosphate on the Freezing-thawing Stability of Sturgeon

In order to enhance the freezing-thawing stability of sturgeon meat during industrial processing,the sturgeon meat was treated by combined antifreeze agent,which was prepared by 2.5% and 5.0% trehalose solution with 2.0% and 3.0% composite phosphate solution to investigate its combined effect on the freezing-thawing stability of sturgeon meat. The results showed that all the combined antifreeze agent groups could delay the decline of water holding capacity,cooking loss rate,Ca²⁺-ATPase activity and the increase of TBA value,as well as keep the texture intact. For sturgeon meat treated by 5.0% trehalose solution and 3% composite phosphate solution,it had the best freezing-thawing stability since the Ca²⁺-ATPase value kept the highest compared to other groups and the fish muscle could almost maintain its original fine texture with intact and regular muscle fibril.