您好，欢迎访问北京市农林科学院 机构知识库！
北京市农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage

文献类型： 外文期刊

作者： Yu, Qinye 1 ; Liu, Jun 2 ; Liu, Yueyue 1 ; Zheng, Yanyan 3 ; Pi, Ruobing 1 ; Mubango, Elliot 1 ; Tan, Yuqing 1 ; Luo, Yongkang 1 ; Hong, Hui 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China

2.Jiangxi Normal Univ, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China

4.China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Food Colloids & Delivery Funct, Beijing, Peoples R China

关键词： Silver carp mince; Cryoprotectants; Frozen storage; Myofibrillar protein; Oxidative and structural changes; Salted egg white; Gelation properties

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 161 卷

页码：

收录情况： SCI

摘要： Silver carp is a type of Asian carp that poses a threat to the United States. Unfortunately, producing Asian carp surimi in the US has been unsuccessful due to the high cost. Thus, exporting Asian carp to China and other Asian countries in the form of frozen deboned fish mince (without washing) would be a new way to create commercial value. This study was to explore the effects of compound cryoprotectants CC (sucrose, sorbitol, and sodium tripolyphosphate) and CC + SD (salted egg white) on unwashed silver carp mince during frozen storage. In the presence of CC, unwashed mince exerted benefits on gel property and water holding property. CC was able to retard protein oxidation as indicated by the retarded carbonyl content and lower loss in sulfhydryl content. Based on indicators of content of salt-soluble protein, alpha-helix, myosin heavy chain and intrinsic fluorescence intensity, CC addition inhibited protein aggregation by protecting the protein structure. The inclusion of SD did not show a cryoprotective effect or synergistic antioxidant effect with sucrose-sorbitol, but SD improved the gel strength within 4 weeks of freezing. Thus, CC can provide cryoprotective protection during frozen storage of silver carp mince. CC + SD provides a reference for long-distance transport and off-site production of frozen silver carp mince.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：北京市农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台