Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

Abstract

As a popular hot‐pot ingredient, Chinese‐style shrimp mud (Xia‐Hua) is usually transported and stored frozen. However, frozen storage leads to decreased quality of Xia‐Hua products caused by the variations in physicochemical and functional properties of myofibrillar proteins (MPs). Κ‐carrageenan and its oligosaccharides are reported as antioxidants and antifreeze and can stabilize proteins in whole shrimp, but their effects on MPs in Xia‐Hua remain poorly understood. Compared to the control and Na4P2O7 treatments, the physicochemical properties of MPs in κ‐carrageenan and its oligosaccharides‐incorporated Xia‐Hua were evaluated during 120 days of frozen storage. The results showed that cold stress increased the susceptibility of MPs to denaturation and oxidation during frozen storage. Carrageenan oligosaccharides maintained the turbidity, emulsifying activity, stability, and foaming capacity of MPs. Oxidation analysis showed that the incorporation of carrageenan oligosaccharides significantly retarded the rapid decrease of Ca2+‐ATPase activity, total sulphydryl and active sulphydryl contents, and also effectively inhibited the increases of carbonyl content and surface hydrophobicity of MPs. Thermal stability results confirmed that the oligosaccharides improved the denaturation temperature and enthalpy of MPs compared to the control, Na4P2O7, and carrageenan treatments. This study suggests that κ‐carrageenan and its oligosaccharides maintain the properties of MPs in Xia‐Hua during frozen storage.Practical ApplicationThe cryoprotection and antioxidant effects of carrageenan oligosaccharides on the stability of MPs in frozen shrimp mud can be used to extend the shelf‐life and maintain the quality of frozen Xia‐Hua products. Furthermore, it can drive the development of aquatic product health industry, improve the quality and safety of aquatic products, reduce the occurrence of public food safety incidents, and maintain social stability.

Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage

“…Commonly used phosphates are weakly alkaline, and thus can increase the sample pH, reduce the degree of freezing denaturation of MP, and improve protein stabilization [ 3 ]. The hydrophilic hydroxyls in trehalose combine water molecules and then lessen the formation and growth of ice crystals in the shrimp, avoiding changes to the MP conformation [ 17 ]. Phosphorylated trehalose effectively reduced the decrease in MP solubility and Ca 2+ -ATPase activity, which was likely associated with the enhancement of trehalose bioactivity through the extension of chain conformation in trehalose by phosphate groups [ 18 ].…”

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

“…Walayat, et al [ 19 ] reported that the addition of EWP/CD reduced the rate of oxidation in muscle proteins by binding at the functional sites of proteins though proper cross-linking and prevented the freeze-induced changes in amino acid side chains that are most susceptible to oxidative changes, inhibiting their conversion in carbonyls. Shui et al [ 26 ] reported that the addition of carrageenan significantly reduced the increase in carbonyl contents of shrimp protein due to its effectiveness against formation of free radicals and hydro-peroxides than the sodium pyrophosphate added proteins during frozen storage. Furthermore, the incorporation of EWP-XO in MP also prevented the increased carbonyls by inhibiting oxidation in proteins [ 4 ].…”

“…In addition, incorporation of carrageenan oligosaccharides in shrimp protein effectively enhanced the stability of SH groups after 120 days of frozen storage. Besides that, significant decline was found in the protein added with sodium pyrophosphate [ 26 ]. KC could reduce the decline in SH groups owing to its antioxidative and radical scavenging abilities toward DPPH, OH and radicals [ 10 ].…”

Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles

“…Changes in sulfhydryl content indicated that adding XO or XO/EW could reduce the oxidation of MP, which agreed with the results of carbonyl group content. Furthermore, during MP alterations, polypeptide chains in MP were within or between cross-linked by disulfide covalent bonds, resulting in irregular aggregation of MP [ 27 ]. These results indicated that, compared with EW, XO/EW could prevent the denaturation and aggregation of MP, which may be related to the intermolecular interaction force of MP during FT cycles.…”