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抗冻剂对冷冻贮藏期间未经洗涤的银鲫碎肉肌原纤维蛋白氧化和结构变化的抑制作用。

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

机构信息

Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China.

出版信息

Food Res Int. 2022 Nov;161:111880. doi: 10.1016/j.foodres.2022.111880. Epub 2022 Aug 27.

DOI:10.1016/j.foodres.2022.111880
PMID:36192913
Abstract

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, α-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.

摘要

银鲤鱼是一种对美国构成威胁的亚洲鲤鱼。不幸的是,由于成本高昂,在美国生产亚洲鲤鱼鱼糜一直未能成功。因此,以冷冻去骨鱼糜(未经清洗)的形式将亚洲鲤鱼出口到中国和其他亚洲国家将是创造商业价值的一种新途径。本研究旨在探讨复合冷冻保护剂 CC(蔗糖、山梨糖醇和三聚磷酸钠)和 CC+SD(咸蛋清)对冷冻储存过程中未经清洗的银鲤鱼鱼糜的影响。在 CC 的存在下,未经清洗的鱼糜对凝胶特性和持水能力有益。CC 能够通过延迟羰基含量和巯基含量降低来延迟蛋白质氧化。基于盐溶性蛋白含量、α-螺旋、肌球蛋白重链和内源荧光强度的指标,CC 添加通过保护蛋白质结构来抑制蛋白质聚集。SD 的加入并没有表现出与蔗糖-山梨糖醇的协同抗氧化作用或冷冻保护作用,但在冷冻 4 周内,SD 提高了凝胶强度。因此,CC 可以在冷冻储存银鲤鱼鱼糜过程中提供冷冻保护。CC+SD 为冷冻银鲤鱼鱼糜的长途运输和异地生产提供了参考。

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