Usage of nanocrystalline cellulose as a novel cryoprotective substance for the Nemipterus virgatus surimi during frozen storage
文献类型： 外文期刊
作者： Li, Zhengyi 1 ; Wang, Qi 2 ; Li, Shuting 1 ; Chang, Yu 1 ; Zheng, Xuan 1 ; Cao, Hui 3 ; Zheng, Yafeng 1 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China
2.Fujian Acad Agr Sci, Inst Agr Engn, Fuzhou 350003, Fujian, Peoples R China
3.Univ Vigo, Fac Sci, Dept Analyt & Food Chem, Nutr & Bromatol Grp, Orense 32004, Spain
4.Fujian Key Lab Agr Prod Food Proc, Fuzhou 350003, Peoples R China
5.Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China
关键词： Nanocrystalline cellulose; Myofibrillar protein; Surimi; Cryoprotectant
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）
ISSN： 2590-1575
年卷期： 2022 年 16 卷
页码：
收录情况： SCI
摘要： Using a novel natural cryoprotectant to maintain better quality of frozen aquatic products is attracting increasing interests in recent years. This study investigated the cryoprotective effects of bamboo shoot nanocrystalline cellulose (NCC) on Nemipterus virgatus surimi during 60 days of frozen storage. Compared with surimi without any cryoprotectant, NCC addition significantly retard the quick decrease of salt soluble protein content, Ca2+ATPase activity and sulfhydryl content of myofibrillar protein. SDS-PAGE results suggested that NCC could protect the structural integrity of myofibrillar protein, which was confirmed by the enhanced stability of alpha-helix content of protein. It was also observed that surimi gel incorporated with NCC showed improved gel strength and a more compact microstructure with dense surfaces. This study demonstrated that NCC could potentially serve as a novel natural cryoprotectant for the surimi.
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