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Wu D, Cao Y, Yin T, Huang Q. Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage. Food Res Int 2024; 187:114361. [PMID: 38763645 DOI: 10.1016/j.foodres.2024.114361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
This work investigated the cryoprotective effect of trehalose (TH) and sodium pyrophosphate (SPP) alone and in combination on myofibrillar protein (MP) oxidation and structural changes in silver carp surimi during 90 days of frozen storage (-20 °C). TH combined with SPP was significantly more effective than single TH or SPP in preventing MP oxidation (P < 0.05), showing a higher SH content (6.05 nmol/mg protein), and a lower carbonyl (4.24 nmol/mg protein) and dityrosine content (1280 A.U.). SDS-PAGE results indicated that TH combined with SPP did not differ significantly from TH and SPP in inhibiting protein degradation but was more effective in inhibiting protein crosslinking. Moreover, all cryoprotectants could stabilise the secondary and tertiary structures and inhibit unfolded and aggregation of MP, with the combination of TH and SPP being the best. It's worth noting that TH combined with SPP had a synergistic effect on inhibiting the decrease in α-helix content and gel-forming ability, and the increase in surface hydrophobicity. Overall, TH combined with SPP could significantly inhibited MP oxidation and structural changes in surimi during frozen storage and improve the gel-forming ability, which was significantly better than single TH or SPP.
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Affiliation(s)
- Dan Wu
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Yuan Cao
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
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Liu Y, Yang L, Zhao S, Zhao Y, Kang Z, Zhu M, He H, Ma H. Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters. J Texture Stud 2023; 54:571-581. [PMID: 36793251 DOI: 10.1111/jtxs.12746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 10/09/2022] [Accepted: 02/06/2023] [Indexed: 02/17/2023]
Abstract
The influence of the incorporation of Artemisia sphaerocephala krasch gum (ASK gum; 0-0.18%) on the water holding capability (WHC), texture, color, rheological property, water distribution, protein conformation and microstructure of pork batters was investigated. The results showed that the cooking yield, WHC and L* value of pork batter gels significantly increased (p < .05) with the increasing incorporation of ASK gum, and the highest value were observed at 0.15%; the a* value decreased significantly (p < .05) and no significance was obtained in b* value (p > .05); the hardness, elasticity, cohesiveness and chewiness increased first and then decreased, and reached the highest value at 0.15%. The rheological results showed that the higher G' value was obtained in pork batters by the incorporation of ASK gum; the low field NMR analysis indicated that ASK gum significantly increased the proportion of P2b and P21 (p < .05) and decreased the proportion of P22 ; Fourier transform infrared spectroscopy (FTIR) indicated that the ASK gum significantly reduced the α-helix content and increased the β-sheet content (p < .05). Scanning electron microscopy results suggested that the incorporation of ASK gum could promote the formation of a more homogeneous and stable microstructure of pork batter gels. Therefore, appropriate incorporation (0.15%) of ASK gum may improve the gel properties of pork batters, and while excessive incorporation (0.18%) could weaken the gel properties.
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Affiliation(s)
- Yu Liu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
| | - Zhuangli Kang
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Hongju He
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
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Wu G, Lv Y, Chu Y, Zhang X, Ding Z, Xie J. Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02921-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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