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

文献类型： 外文期刊

作者： Zhu, Xiangwei 1 ; Zhu, Minglang 1 ; He, Diheng 1 ; Li, Xueyin 1 ; Shi, Liu 2 ; Wang, Lan 2 ; Xu, Jianteng 3 ; Zheng, Yi 3 ; Yin, Tao 4 ;

作者机构： 1.Hubei Univ Technol, Natl 111 Ctr Cellular Regulat & Mol Pharmaceut, Key Lab Fermentat Engn, Minist Educ,Hubei Key Lab Ind Microbiol, Wuhan 430068, Peoples R China

2.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

3.Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA

4.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

关键词： carboxymethyl chitosan; frozen surimi; myofibrillar protein; denaturation; gelling properties

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 3 期

页码：

收录情况： SCI

摘要： 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 degrees 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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