Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents

Abstract

Storing at −18°C, the surimi was processed from fresh grass carp, supplemented with pork backfat of 50, 100, or 150 g kg −1 (groups F 0 , F 50 , F 100 , and F 150 , respectively). The surimi was thawed and refrozen weekly afterward, with changes in surimi protein structure (primary structure, secondary structure, and tertiary structure), protein oxidation index (carbonyl and sulfhydryl), lipid oxidation index (TBARS), protein solubility, as well as surimi quality (texture characteristics and whiteness), were determined. The results showed that the texture characteristics of surimi increased after the first freezing and thawing (F-T) cycle and then decreased. The whiteness of the surimi decreased with the increase of F-T cycle times,

Effect of different forms of nanocellulose on the stability of pork myofibrillar proteins' emulsion system

“…Myofibrillar protein was extracted according to the method by Shang et al . (2022), with slight modifications. The fascia and surface fat of pork hind leg meat were removed and ground with a meat grinder (HR3868, Philips, China).…”