Effects of ammonia stress and ascorbic acid mitigation on the quality of muscle, surimi and gel on silver carp: Insight from protein, water distribution and microstructure

文献类型： 外文期刊

第一作者： Wu, Yiwen

作者： Wu, Yiwen;Huang, Jian;Song, Xiangyue;Wang, Chenxin;Hu, Ao;Gao, Tianqi;Sun, Yizhen;Xiong, Guangquan;Wu, Wenjin;Shi, Liu;Chen, Lang;Guo, Xiaojia;Qiao, Yu;Wang, Lan;Chen, Sheng;Song, Xiangyue;Hu, Ao;Yin, Tao;Sun, Yizhen;Wang, Chenxin;Huang, Jian

作者机构：

关键词： Hypophthalmichthys molitrix; Ammonia stress; Ascorbic acid; Surimi gel; Protein change

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 217 卷

页码：

收录情况： SCI

摘要： This study investigated the variations in protein, moisture distribution, and the quality of muscle, surimi, and gel in silver carp under ammonia stress and in response to mitigation measures. The samples included a group without ammonia stress or ascorbic acid (Control), a group with 30 mg/L ascorbic acid (AA), a group subjected to 10 mg/L ammonia stress (NG), and a group with 10 mg/L ammonia stress combined with 30 mg/L ascorbic acid (NA). The results revealed that ammonia stress led to a decrease in whiteness, water holding capacity (WHC), shear force, equilibrium elastic coefficient (E0), and decay elastic coefficient (E1), while pH, intermyocyte space, and protein oxidation in the muscle increased. However, the addition of ascorbic acid alleviated the deterioration in whiteness, WHC, gel strength, and protein structure in the gel. These findings offer valuable insights into improving the processing quality of muscle and enhancing its health benefits by mitigating stress and supporting gel formation in surimi.

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