Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi

Zhang, Xiaodi; Zhang, Yiqi; Dong, Ye; Ding, Haiyan; Chen, Kang; Lu, Tingting; Dai, Zhiyuan

doi:10.1016/j.lwt.2022.113767

Cited by 22 publications

(8 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As shown in Figure 2 , the carbonyl content of surimi MP increased in all groups as the frozen storage time extended, which was consistent with the results of Zhang et al ( 31 ). This suggested that frozen storage enhanced the degree of protein oxidation and increased the protein carbonyl content, which may be related to the release of oxidase and prooxidants from ruptured organelles ( 32 ).…”

Section: Resultssupporting

confidence: 91%

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Ling,

Liu,

Zhang

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

This study investigated the effect of Flammulina velutipes 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 Ca2+-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).

show abstract

Section: Resultssupporting

confidence: 91%

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Ling,

Liu,

Zhang

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…The protein conformational changes could reflect the changes in the gel structure from the microscopic perspective. Using Fourier transform infrared spectroscopy, the proportion of α‐helixes, β‐sheets, β‐turns, and random coils could be obtained through peak differentiation and the imitation of the amide I region (Zhang et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…According to the “setting‐freezing‐reheating” procedure and the two‐step heating process of surimi, there are corresponding freezing strategies for the frozen storage of ready‐to‐eat surimi food products, namely, raw‐freezing‐setting‐heating, raw‐setting‐freezing‐heating, and raw‐setting‐heating‐freezing. Under these different freezing methods, the degree of mechanical damage and protein oxidation and degradation caused by ice crystal growth is different (Zhang et al, 2022). During the frozen storage process, the intrusion and mechanical damage of ice crystals to surimi tissues led to substantial thawing losses.…”

Section: Introductionmentioning

confidence: 99%

Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods

Yang,

Jiang,

et al. 2024

Journal of Texture Studies

View full text Add to dashboard Cite

To inhibit the quality deterioration caused by the frozen storage of surimi products, this work investigated the effect of freezing methods, including raw‐freezing‐setting‐heating, raw‐setting‐freezing‐heating, and raw‐setting‐heating‐freezing, on quality changes in surimi gel. The moisture loss, physical–chemical properties, and protein structure conformation of surimi gel derived from Bombay duck (BD) were assessed following frozen storage periods of 20, 40, and 60 days. The findings suggest that the raw‐setting‐heating‐freezing method yielded optimal surimi gel properties with extended frozen storage time. Employing this approach led to a reduction in thawing loss, while cooking loss remained constant. After 60 days of frozen storage, the hardness exhibited an initial increase followed by a subsequent decrease, and water‐holding capacity increased to 68.2%. Notably, the impact on surimi gel during the late stage of frozen storage was more pronounced throughout the formation of ice crystals, resulting in decreased disulfide bond content. Scanning hematoxylin–eosin (HE) staining slices of samples following thawing and heating demonstrated that the raw‐setting‐heating‐freezing method could better resist the effect of ice crystals in frozen storage period on surimi tissue, while the gel on setting process could delay the erosion imposed on by ice crystals during frozen storage. This study provides a scientific foundation for the industrialization on frozen BD surimi products.

show abstract

“…Protein patterns of the surimi were analyzed by SDS-PAGE according to the method of Zhang et al [ 22 ]. In brief, the surimi samples (3.0 g) were mixed with 5% SDS solution (30 mL), homogenized, and held at 85 °C for 1 h. After centrifugation (3500 r/min, 15 min) the supernatant was added to an equal volume of 1× loading buffer, dispersed and then boiled in a water bath for 3 min.…”

Section: Methodsmentioning

confidence: 99%

Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi

Zhang

Ding³

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi during 4 °C refrigeration. The results showed that the yield, types of fatty acids, redness (a*), total volatile basic nitrogen, and thiobarbituric acid reactive substances of the surimi tended to decrease, and the whiteness, pH, gel strength, and water retention tended to increase with the increase of washing times. Meanwhile, washing removed some fatty acids and the fatty acid species showed a decreasing trend. The FTIR spectra showed that washing did not change the functional group composition but changed the content of each group of the functional groups, while decreasing the proportion of β-sheet structures. Compared with the unwashed surimi, washing caused some of the immobilized water in the minced fish to be transferred to free water, and the water fluidity was enhanced. The washing enhanced the water holding capacity in the surimi gels, and the microstructure of the surimi gels was denser and delayed the protein oxidation during refrigeration. However, the difference between W2 and W3 surimi was not significant (p > 0.05). In practice, W2 can be used to produce surimi to improve its yield and reduce water consumption.

show abstract

Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi

Cited by 22 publications

References 38 publications

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods

Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi

Contact Info

Product

Resources

About