Li Zhengyi, Wang Qi, Li Shuting, Chang Yu, Zheng Xuan, Cao Hui, Zheng Yafeng
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Institute of Agricultural Engineering, Fujian Academy of Agriculture Sciences, Fuzhou, Fujian 350003, China.
Food Chem X. 2022 Nov 11;16:100506. doi: 10.1016/j.fochx.2022.100506. eCollection 2022 Dec 30.
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 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, Ca-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 α-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.
近年来，使用新型天然冷冻保护剂来保持冷冻水产品的更好品质正引起越来越多的关注。本研究调查了竹笋纳米晶纤维素（NCC）在冷冻储存60天期间对鱼糜的冷冻保护作用。与未添加任何冷冻保护剂的鱼糜相比，添加NCC显著延缓了肌原纤维蛋白的盐溶性蛋白含量、钙-ATP酶活性和巯基含量的快速下降。SDS-PAGE结果表明，NCC可以保护肌原纤维蛋白的结构完整性，这通过蛋白质α-螺旋含量稳定性的增强得到证实。还观察到，添加NCC的鱼糜凝胶显示出改善的凝胶强度和具有致密表面的更致密微观结构。本研究表明，NCC有可能作为一种新型的鱼糜天然冷冻保护剂。
