Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures

Shen, Xiaolei; T, Li; Li, Xianghong; Wang, Faxiang; Liu, Yongle; Wu, Jinhong

doi:10.1016/j.lwt.2021.112563

Cited by 37 publications

(12 citation statements)

References 49 publications

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“…The fish was killed, scaled, deheaded, eviscerated and rinsed with cold deionised water. The white muscle was collected and minced for 6 min with incorporation of sodium chloride (2.5 g/100 g mince), according to our previous reported method (Shen et al ., 2022). The minced product, referred to as “raw surimi”, was divided into 25 g portions, and each portion was sealed into a lidded plastic box.…”

Section: Methodsmentioning

confidence: 99%

“…The microstructure of surimi gel was observed using scanning electron microscopy (SEM) according to Shen et al . (2022). The surimi gel was cut into 3‐mm cubes, frozen in liquid nitrogen and then vacuum‐freeze‐dried for 24 h. The lyophilized cubes were sprayed with gold and their surface structure was observed using a field emission scanning electron microscope (JSM‐IT500; JEOL Ltd, Tokyo, Japan) under the standard procedure.…”

Section: Methodsmentioning

confidence: 99%

“…The level of TBARS was determined as described by Shen et al . (2022). Raw or heat‐treated surimi (2.00 g) was homogenised with TCA solution (75 g L −1 TCA, 1 g L −1 EDTA, and 1 g L −1 propylgallate) and filtered through double layers of filter paper (Whatman No.…”

Section: Methodsmentioning

confidence: 99%

“…Measurement of Ca 2+ -ATPase activity, carbonyl and sulfhydryl groups in the protein of raw surimi Protein was extracted from raw surimi as described by Shen et al (2022). The raw surimi (2.0 g) subjected to 0, 3, 6 FT cycles was homogenised with 40 mL phosphate buffered saline (PBS) (15.6 mmol L À1 NaH 2 PO 4 -Na 2 HPO 4 , 0.5 mol L À1 NaCl, pH 7.0) for 1 min and then incubated at 4 °C for 1 h, followed by centrifugation for 15 min at 6000 g and 4 °C.…”

Section: Preparation Of Surimi Gels (Heat-treated Surimi)mentioning

confidence: 99%

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Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi

Niu

et al. 2022

Int J of Food Sci Tech

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The effects of frozen temperature (À18 or À60 °C) and multiple freeze-thaw (FT) cycles on the gel structure, protein denaturation and oxidation, lipid oxidation and formation of protein-bound N e -carboxymethyllysine (CML) and N e -carboxyethyllysine (CEL) in unwashed silver carp surimi were investigated. The levels of CML and CEL in raw and heat-treated surimi increased due to multiple FT treatment, which were positively correlated with the thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content that also increased during FT cycles, and negatively correlated with the total sulfhydryl content and Ca 2+ -ATPase activity that decreased during FT cycles. Besides, the gel structure of unwashed surimi was improved by 3 FT cycles and frozen at À60 °C, which was significantly helpful to inhibit the formation of protein carbonyl and CEL in raw surimi, but showed no significant influence on the TBARS and CML levels as compared to that at À18 °C.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Preparation Of Surimi Gels (Heat-treated Surimi)mentioning

confidence: 99%

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Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi

Niu

et al. 2022

Int J of Food Sci Tech

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“…Similar phenomenon was also reported by Tao and Walayat [5,8] who attributed the decline of gel whiteness to the combined effects of nonenzymatic protein oxidation and crystallization-induced protein denaturation. The addition of oligosaccharides could prevent those protein deteriorations and thus maintain the whiteness of gels prepared from frozen surimi [50]. Sensory evaluations of all surimi gels were performed by panelists (Table 1).…”

Section: Effect Of Cmco On the Whiteness And Sensory Quality Of Froze...mentioning

confidence: 99%

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Zhu

et al. 2022

Foods

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Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this study, the cryoprotective effect of CMCh oligosaccharide (CMCO) on frozen surimi (silver carp) was systematically investigated in terms of protein structures, gelling behaviors, and sensory qualities. CMCO (0.6%) was incorporated in the surimi before frozen storage (−18 °C for 60 days) while the commercial cryoprotectant (4% sucrose, 4% sorbitol) was used as a positive control. Results indicated that CMCO could inhibit the freezing-induced denaturation of myofibrillar protein, whose values of solubility, Ca2+-ATPase and sulfhydryl content were 24.8%, 64.7%, and 17.1% higher than the nonprotected sample, respectively, while the surface hydrophobicity was 21.6% lower. Accordingly, CMCO stabilized microstructure of the surimi gels associated with improved gel strength, viscoelasticity, water-holding capacities, and whiteness. Moreover, the cryoprotective effect of CMCO with higher degree of carboxymethyl substitution (DS: 1.2) was more pronounced than that of low-DS-CMCO (DS: 0.8). Frozen surimi treated with high-DS-CMCO achieved competitive gelling properties and sensory acceptability to those with the commercial counterpart. This study provided scientific insights into the development of ampholytic oligosaccharides as food cryoprotectants.

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Kappa‐carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage

Walayat,

Wei,

Lorenzo

et al. 2024

J Sci Food Agric

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BACKGROUNDThe cryoprotective effect of xylooligosaccharide (XO) and kappa‐carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to −18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi and myofibrillar proteins to analyze the water mobility and its influence on structural attributes.RESULTSThe temperature fluctuation significantly increased the structural alteration in samples with no treatments due to oxidative changes, protein denaturation and recrystallization. Meanwhile, the mixture of XO and KC (XO/KC 3%) significantly reduced the tertiary and secondary structural alterations by preventing the oxidative changes in α‐helix and tryptophan (Trp) residues. Moreover, XO/KC (3%) inhibited water mobility, hindering the T22 relaxation time, as compared to the samples added with KC (3%) and the positive control. Interestingly, the XO/KC (3%) mixture significantly reduced the formation of extracellular spaces and recrystallization by restricting the partial dehydration of muscles and extracellular solution concentration.CONCLUSIONFrom the current results, it can be concluded that the XO/KC mixture could be efficient in protecting aquatic food proteins during fluctuating frozen storage by preventing the exposure of Trp residues and α‐helix contents. Moreover, XO/KC restricted the water mobility by establishing a bond and making water unavailable for crystallization and recrystallization. Therefore, XO/KC could be used as an effective mixture to prevent fluctuated and frozen storage changes in aquatic foods. © 2024 Society of Chemical Industry.

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Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures

Cited by 37 publications

References 49 publications

Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi

Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Kappa‐carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage

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