Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

Walayat, Noman; Wang, Xiukang; Liu, Jianhua; Nawaz, Asad; Zhang, Zhongli; Khalifa, Ibrahim; Cervera, Miguel Ángel Rincón; Pateiro, Mirian; Lorenzo, José M.; Nikoo, Mehdi; Siddiqui, Shahida Anusha

doi:10.1016/j.lwt.2021.112675

Cited by 40 publications

(17 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The improved WHC may be due to the cryoprotective effect of CMCO to the gel structures. The intrinsic ampholytic characteristics of CMCO may endow the saccharide superior hydrophilicity, which helped reduce the ice crystallization, improve the gelling property and finally enhance the WHC [12]. In consistent with the results of mechanical strength, as the DS of CMCO increased, the WHC of surimi gels were enhanced (CMCO-B > CMCO-A).…”

Section: Effect Of Cmco On the Gel Strength And Water-holding Capacitysupporting

confidence: 75%

“…tributed to the freezing-induced denaturation/aggregation of MP in surimi as the storage time extended [12,35]. With the addition of cryoprotectants, the MP solubility of frozen surimi was significantly higher, whose values were 62, 70, and 72 mg/g, respectively, regarding to CMCO-A, -B and commercial group.…”

Section: Salt-soluble Protein Contentmentioning

confidence: 98%

“…Given the unexpected taste or high caloric values of commercial cryoprotectants, such as sugars, polyols, and phosphates [11], research interest shifted to other natural additives derived from food proteins and saccharides. Among which, oligosaccharides, i.e., carrageenan oligomer [12], cellobiose [13], and konjac oligo-glucomannan [14] etc., have drawn particular attentions owing to their pronounced health benefits and consumer acceptability [15].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Zhu

et al. 2022

Foods

View full text Add to dashboard Cite

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.

show abstract

Section: Effect Of Cmco On the Gel Strength And Water-holding Capacitysupporting

confidence: 75%

Section: Salt-soluble Protein Contentmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Zhu

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…It is usually added at 4% in combination with different additives, such as sorbitol and phosphates during the frozen storage of seafood, fish-based hydrolysates and mince to prevent the denaturation and aggregation of MPs [36]. Commercial mixtures of sucrose with polyphosphates have been proven to reduce protein oxidation of surimi proteins and improve the gelling abilities by forming proper cross-linking between the amino acids [37,38]. Moreover, the addition of sucrose with other saccharides enhanced the water binding and textural properties of surimi gel.…”

Section: Saccharide-based Gelmentioning

confidence: 99%

Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

et al. 2022

Self Cite

View full text Add to dashboard Cite

Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.

show abstract

“…The functional groups and structural properties of myofibrillar protein (MP), a main protein in muscle proteins (55–65%), play a vital role in the quality of fish muscle products [ 3 , 4 , 5 ]. However, long-term freezing or repeated freezing–thawing cycles (F-T-Cs) cause the oxidation deterioration of MP functional groups and structural changes, such as the oxidation of sulfhydryl groups and the increased hydrophobicity of protein molecules, disrupting the ideal protein–protein and protein–water intermolecular interactions in heat-induced MP gels, loosening the three-dimensional gel network, reducing the gel viscoelasticity and strength, and negatively affecting gel properties [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles

et al. 2021

Self Cite

View full text Add to dashboard Cite

This study aims to investigate the influence of the mixture (CGO/EWP) of carrageenan oligosaccharide (CGO) and egg white protein (EWP) (CGO/EWP, CGO: EWP = 1:1, m/m) on the functional, structural, and gelling properties of Culter alburnus myofibrillar protein (MP) during repeated freezing–thawing cycles by treating MP samples separately with EWP, CGO, or CGO/EWP based on the wet weight (1%, m/m), using samples without any cryoprotectant as the blank group. After the second repeated freezing–thawing cycle, the sulfhydryl group content was found to be significantly (p < 0.05) higher in the CGO/EWP (30.57 nmol/mg) and CGO (36.14 nmol/mg) groups than in the EWP group (23.80 nmol/mg), indicating that CGO/EWP and CGO can more effectively delay the oxidative deterioration of functional groups. Additionally, the surface hydrophobicity was shown to be significantly lower in the CGO (25.74) and CGO/EWP (27.46) groups than in the EWP (34.66) and blank (39.32) groups. Moreover, the α-helix content was higher in the CGO (35.2%) and CGO/EWP (32.3%) groups than in the EWP (29.2%) and blank (25.0%) groups. These data indicated that CGO and CGO/EWP could more effectively increase the structural stability, thereby inhibiting the exposure of hydrophobic groups and curbing the decline of α-helix content. During the heat-induced gel-forming process, EWP and CGO/EWP could enhance the gel viscoelasticity and strength. After the second freezing–thawing cycle, when compared with the blank group, the CGO/EWP group showed significantly (p < 0.05) higher water-holding capacity (66.30% versus 53.93%) and shorter T22 relaxation time (413.56 versus 474.99 ms). The integrated results indicated that CGO/EWP could more effectively delay the decrease of protein–water molecular interaction forces in the MP gel. This study shed light on the mechanism of CGO/EWP as a cryoprotective mixture in improving the deterioration of MP gelation properties during repeated freezing–thawing cycles.

show abstract

Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

Cited by 40 publications

References 30 publications

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles

Contact Info

Product

Resources

About