Ling Liang, Liu Ying, Zhang Xin, Aziz Tariq, Shahzad Muhammad, Sameeh Manal Y, Wang Ying, Cai Chunbo, Zhu Yingchun
Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China.
College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China.
Front Nutr. 2023 Sep 25;10:1268580. doi: 10.3389/fnut.2023.1268580. eCollection 2023.
This study investigated the effect of polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at -18°C. FVP was added to surimi at 1%, 1.5%, and 2%, respectively; the degree of MP oxidation and the physicochemical properties of the surimi were investigated, and the microstructure of the surimi was observed by scanning electron microscopy (SEM). The results showed that the carbonyl content and the thiobarbituric acid reactive substances (TBARS) in the FVP groups were lower than those in the CK group (the blank surimi). In comparison, the total sulfhydryl content, solubility, and Ca-ATPase activity were higher than those in the CK group after 75 days of storage. The addition of FVP significantly increased the water-holding capacity (WHC), gel strength, elastic modulus (G'), and loss modulus (G") of surimi, and made the gel of surimi have stronger continuity and a denser structure. Therefore, FVP has a better cryoprotective effect on surimi. It improves the quality of surimi, decreases MP oxidation, and reduces lipid and water loss during frozen storage. The anti-freezing effect of FVP added at 2% was similar to that of commercial protectants (4% sucrose and 4% sorbitol).
本研究考察了多糖（FVPs）对鲶鱼鱼糜在-18℃冷冻贮藏75天期间肌原纤维蛋白（MP）氧化、蛋白质及理化性质的影响。分别以1%、1.5%和2%的比例向鱼糜中添加FVPs；考察了鱼糜的MP氧化程度及理化性质，并通过扫描电子显微镜（SEM）观察了鱼糜的微观结构。结果表明，FVPs组的羰基含量和硫代巴比妥酸反应性物质（TBARS）低于CK组（空白鱼糜）。相比之下，贮藏75天后，总巯基含量、溶解度和Ca-ATPase活性高于CK组。添加FVPs显著提高了鱼糜的持水能力（WHC）、凝胶强度、弹性模量（G'）和损耗模量（G"），并使鱼糜凝胶具有更强的连续性和更致密的结构。因此，FVPs对鱼糜具有较好的冷冻保护作用。它提高了鱼糜的品质，减少了MP氧化，并减少了冷冻贮藏期间的脂质和水分损失。添加2% FVPs的抗冻效果与商业保护剂（4%蔗糖和4%山梨醇）相似。
