Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch–Sucrose Mixtures during Frozen Storage

Abstract

The cryoprotective effects of modified starch-sucrose mixtures on silver carp surimi were compared with commercial cryoprotectant using the changes in gel strength and actomyosin conformation during frozen storage. Acetic acid esterification starch (AAES)-sucrose maintained the maximum gel strength and Ca 2+ -ATPase activity throughout the frozen storage (P < 0.05). Hydroxypropylated starch (HS)-sucrose showed a similar retention of Ca 2+ -ATPase activity (39.34%) and salt-soluble protein (SSP) content (60.20%) to that of AAES-sucrose (40.14%, 63.89%, respectively) after 91 days of storage (P > 0.05). AAES-sucrose and HS-sucrose separately showed the best effect on depressing loss of total sulfhydryl content in the early 28 days and later 63 days. Therefore, they protected actomyosin structure more effectively than commercial cryoprotectant. The relationship of Ca 2+ -ATPase activity and SSP content with respect to storage time could be fitted with a first-order model to predict the changes in fish protein structure during frozen storage (R 2 > 0.99). PRACTICAL APPLICATIONSModified starch-sucrose mixtures tended to improve gel strength of frozen surimi, as well as effectively prevent conformational changes of actomyosin during long period of frozen storage at −20C. The effectiveness of acetic acid esterification starch (AAES)-sucrose and hydroxypropylated starch (HS)-sucrose seemed to be slightly evident than commercial cryoprotectant. Therefore, the application of AAES-sucrose or HS-sucrose in frozen surimi products could be popularized at reduced cost and more healthy quality.

Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp(Hypophthalmichthys molitrix)during Frozen Storage

“…As shown in Figure 2, Ca 2+ -ATPase activity of silver carp myofibrillar proteins with and without ozone treatment gradually declined ( < 0.05) during frozen storage. These results were consistent with the report by Cao et al [30] that Ca 2+ -ATPase activity of silver carp surimi with various types of cryoprotectants decreased with frozen storage (−80 ∘ C) up to 90 d. The oxidation of sulfhydryl groups, especially in the head region (SH1 and SH2), caused Ca 2+ -ATPase activity to decline. Moreover, inter-and/or intramolecular interactions of myofibrillar proteins during frozen storage could also contribute to decreased Ca 2+ -ATPase activity [26].…”

Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp(Hypophthalmichthys molitrix)Surimi Gels

“…Gel strength of the silver carp surimi gels incorporated with MFB of different particle sizes was determined by the method as described by Cao et al [20]. The chilled surimi gels were equilibrated at room temperature (∼25 ∘ C) for 2 h. Samples were cut to 2.5 cm cylinder and subjected to fracture by penetration using a TA-XT texture analyzer (Stable Micro Systems, Surrey, UK) equipped with a spherical probe (diameter 5.0 mm and crosshead speed of 1 mm/s).…”

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

“…Therefore, modified starch is increasingly applied in surimi products to improve the gel properties and quality. Cao, An, Xiong, Li, and Liu () found that the acetic acid esterification starch or hydroxypropylated starch (HS) protected silver carp actomyosin structure more effectively than commercial cryoprotectants. Sun, Huan, Hu, Xiong, and Zhao () reported that addition of 15 g kg −1 hydroxypropylated cassava starch improved the textural properties of grass carp myofibrillar protein gels.…”