Cryoprotective Potential of Cellulose Nanofibers and Gelatin Hydrolysate in Frozen Potatoes

Meira, Ana Cristina Freitas de Oliveira; de Morais, Larissa Carolina; Setter, Carine; Veríssimo, Lizzy Ayra Alcântara; Carvalho, Carlos Wanderlei Piler; de Resende, Jaime Vilela

doi:10.1007/s11947-024-03360-w

Cited by 2 publications

(1 citation statement)

References 53 publications

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“…Cryoprotectants are added to surimi made with frozen materials to improve the gel quality [ 16 ]. Manufactured Microfiber (MMF), which is cellulosic fiber with a length of a few micron meters and a width of a few hundred nanometers, is an advanced cryoprotective medium [ 17 , 18 ] that can also improve the mechanical properties [ 19 , 20 ] and WHC (i.e., a 72.87% increase at 10 wt% MMF compared to the control in heat-induced chicken salt-soluble meat protein gel) [ 21 ] and protect the frozen-stored surimi gel’s structure [ 22 ]. MMF also has health benefits since its major content is cellulose, which is widely used as a dietary fiber and benefits the gastrointestinal tract (e.g., a prebiotic effect and bowel movement) [ 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

Improvement of Surimi Gel from Frozen-Stored Silver Carp

Yang,

Yu,

Dong

et al. 2024

Gels

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Silver Carp (SC) is an under-utilized, invasive species in North American river systems. In this study, the synergistic effects of manufactured Microfiber (MMF), Transglutaminase (TG), and chicken skin collagen (CLG)) to enhance surimi gel quality from frozen SC were studied. The gel strength, textural properties, rheological properties, water-holding capacity (WHC), water mobility, microstructure, and protein composition of the gel samples were determined to assess the impact of the additives individually and synergistically. The results suggested that TG had the most pronounced effect on the surimi gel properties by promoting protein cross-linking. Synergistic effects between TG, MMF, and CLG can bring effective gel property enhancement larger than the individual effect of each additive alone. With the established response-surface models, the combination of CLG and MMF can be optimized to produce surimi gels with less TG but comparable in properties to that of the optimal result with high TG usage. The findings of this study provided a technical foundation for making high-quality surimi gel products out of frozen-stored SC with synergistic utilization of additives, which could serve as guidelines for the industrial development of new surimi products.

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