Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms

Xie, Fan; Zheng, Weiqi; Fu, Tingting; Zhu, Kexin; Zhang, Hui; Song, Zibo; Ai, Lianzhong

doi:10.1016/j.foodhyd.2024.110022

Cited by 4 publications

(1 citation statement)

References 45 publications

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“…When using GM-RT for thawing, these parameters were significantly increased by 27.2%, 92.3%, and 57.9%, respectively, making it the closest thawing method to the FS group. Gan found that the decrease in hardness was associated with the cross-linking, denaturation, and degradation of proteins during the thawing process [ 35 ]. The springiness was decreased in the AT and RT groups ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability

Tian,

Chen,

et al. 2024

Foods

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Efficient thawing can preserve the quality of frozen hairtail (Trichiurus lepturus) close to that of fresh hairtail. In contrast to air thawing (AT) and radio-frequency thawing (RT), this study looked at how graphene oxide (GO) and graphene magnetic (GM) nanoparticles paired with RT affect the microstructure and protein conformation of hairtails after thawing. The results suggested that GM-RT can reduce the myofibrillar protein (MP) damage and be more effective than other thawing treatments, like AT, RT, and GO-RT, in maintaining the microstructure of hairtail. The particle size and zeta potential showed that GM-RT could reduce the aggregation of MP during the thawing process compared to other thawing methods. Moreover, the texture of the hairtail after GM-RT exhibited higher hardness (1185.25 g), elasticity (2.25 mm), and chewiness (5.75 mJ) values compared to other thawing treatments. Especially compared with RT, the GM-RT treatment displayed significant improvements in hardness (27.24%), a considerable increase in springiness (92.23%), and an increase in chewiness (57.96%). GO-RT and GM-RT significantly reduced the centrifugal loss. The scanning electron microscopy results demonstrated that the effect of GM-RT was more akin to that of a fresh sample (FS) and characterized by a well-organized microstructure. In conclusion, GM-RT effectively diminished the MP aggregation and improved the texture of thawed fish. It can be regarded as a viable alternative thawing technique to enhance MP stability, which is vital for preserving meat quality.

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Section: Resultsmentioning

confidence: 99%

Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability

Tian,

Chen,

et al. 2024

Foods

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Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin

Xie,

Wang,

Liu

et al. 2024

J. Agric. Food Chem.

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Effectively controlling ice recrystallization (IR) during the frozen storage of food remains highly challenging. Inspired by the structural characteristics of antifreeze proteins in nature, silk fibroin (SF) derived from silk fibers has been developed. Through dual validation using the "splat" assay and "sucrose sandwich" assay, the IR inhibition activity of SF at various concentrations was confirmed, revealing that its regular alternating hydrophilic/hydrophobic domains endow SF with the potential to inhibit the axial growth of single ice crystal and significantly reduce the average maximum crystal size by approximately 67%. Additionally, the quality stability of frozen muscle foods treated with SF was comprehensively evaluated. In stark contrast to traditional commercial antifreeze agents (4% sucrose and 4% sorbitol), prepared steaks with the addition of 2% SF maintained rich juiciness and excellent color acceptability over a three-month frozen storage period. Thus, SF holds promise as a potential protective agent for frozen muscle foods, enhancing their quality during storage.

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Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder

Zhang,

Zheng,

Hou

et al. 2024

J. Agric. Food Chem.

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Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. In this study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture in low-salt surimi products. PHP promoted the conversion of α-helix structures into β-sheet and strengthening intermolecular interactions, such as ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds. The addition of PHP enhanced the connectivity and uniformity of the surimi gel network, resulting in an increase in gel strength from 11.35 to 13.88 N and a reduction in cooking loss from 6.33% to 2.27%. Additionally, the more compact gel network structure improved the fluidity of immobile water within the low-salt surimi gel. The surimi gel containing 1.5% PHP accelerated a 30% higher Na + release rate compared to the low-salt surimi gel, enhancing the saltiness perception to levels comparable with high-salt surimi gel, as measured by an electronic tongue. These findings present a promising approach to improving the texture and saltiness perception of surimi gel products while reducing salt content.

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Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms

Cited by 4 publications

References 45 publications

Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability

Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability

Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin

Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder

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