The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles

文献类型： 外文期刊

第一作者： Han, Jiping

作者： Han, Jiping;Wang, Cheng;Xiong, Lingming;Ma, Yanhong;Zhu, Yongzhi;Jiang, Ning;Han, Jiping;Gao, Ruichang;Wang, Lin;Jiang, Ning;Han, Jiping;Wang, Cheng;Xiong, Lingming;Ma, Yanhong;Zhu, Yongzhi;Jiang, Ning;Zhang, Tao

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关键词： Ultrasound; Alginate Oligosaccharide; Freeze-Thaw Cycle; Crayfish; Water Retention; Myofibrillar Proteins

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.336； 五年影响因子：8.772 ）

ISSN： 1350-4177

年卷期： 2023 年 92 卷

页码：

收录情况： SCI

摘要： To improve the quality of cooked and frozen crayfish after repeated freeze-thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19.47 % higher than the untreated samples. Low-field nuclear magnetic resonance confirmed that mobile water (T22) in the samples after 5 times of freeze-thaw cycles was reduced by 13.02 % and 29.34 % with AUS and without treatment, corre-spondingly; and with AUS and without treatment, average size of the ice crystals was around 90.26 mu m2 and 113.73 mu m2, and average diameter of the ice crystals was 5.83 mu m and 8.14 mu m, respectively; furthermore, it enhanced the solubility and zeta potential, lowered the surface hydrophobicity, reduced the particle size, and maintained the secondary and tertiary structures of myofibrillar protein (MP) after repeated freeze-thawing. Gel electrophoresis revealed that the AUS treatment mitigated the denaturation of MPs. Scanning electron micro-scopy revealed that the AUS treatment preserved the structure of the tissue. These findings demonstrated that the AUS treatment could enhance the water retention and physicochemical properties of protein within aquatic meat products during temperature fluctuations..

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