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

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.