دورية أكاديمية
Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities
| العنوان: | Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities |
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| المؤلفون: | Xiangwei Zhu, Minglang Zhu, Diheng He, Xueyin Li, Liu Shi, Lan Wang, Jianteng Xu, Yi Zheng, Tao Yin |
| المصدر: | Foods, Vol 11, Iss 3, p 356 (2022) |
| بيانات النشر: | MDPI AG, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | carboxymethyl chitosan, frozen surimi, myofibrillar protein, denaturation, gelling properties, Chemical technology, TP1-1185 |
| الوصف: | Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this study, the cryoprotective effect of CMCh oligosaccharide (CMCO) on frozen surimi (silver carp) was systematically investigated in terms of protein structures, gelling behaviors, and sensory qualities. CMCO (0.6%) was incorporated in the surimi before frozen storage (−18 °C for 60 days) while the commercial cryoprotectant (4% sucrose, 4% sorbitol) was used as a positive control. Results indicated that CMCO could inhibit the freezing-induced denaturation of myofibrillar protein, whose values of solubility, Ca2+-ATPase and sulfhydryl content were 24.8%, 64.7%, and 17.1% higher than the nonprotected sample, respectively, while the surface hydrophobicity was 21.6% lower. Accordingly, CMCO stabilized microstructure of the surimi gels associated with improved gel strength, viscoelasticity, water-holding capacities, and whiteness. Moreover, the cryoprotective effect of CMCO with higher degree of carboxymethyl substitution (DS: 1.2) was more pronounced than that of low-DS-CMCO (DS: 0.8). Frozen surimi treated with high-DS-CMCO achieved competitive gelling properties and sensory acceptability to those with the commercial counterpart. This study provided scientific insights into the development of ampholytic oligosaccharides as food cryoprotectants. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 11030356 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/11/3/356; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods11030356 |
| URL الوصول: | https://doaj.org/article/4337f5319778479fae2e62dc1f6aeb75 |
| رقم الأكسشن: | edsdoj.4337f5319778479fae2e62dc1f6aeb75 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 11030356 23048158 |
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| DOI: | 10.3390/foods11030356 |