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dc.contributor.authorWalayat, Noman
dc.contributor.authorTang, Wei
dc.contributor.authorNawaz, Asad
dc.contributor.authorDing, Yuting
dc.contributor.authorLiu, Jianhua
dc.contributor.authorLorenzo Rodríguez, José Manuel
dc.date.accessioned2022-06-21T11:25:53Z
dc.date.available2022-06-21T11:25:53Z
dc.date.issued2022-07-15
dc.identifier.citationLWT - Food Science and Technology, 164, 113641 (2022)spa
dc.identifier.issn00236438
dc.identifier.urihttp://hdl.handle.net/11093/3594
dc.description.abstractThe aim of this study was to analyze the effect of Kanjoc oligo-glucomannan (KOG) on functional and structural changes in silver carp surimi during fluctuated (FLUC) frozen storage. During this study, KOG was prepared and added 1 and 3% in surimi and myofibrillar protein (MP) and compared with a positive control (PC) of sucrose and sorbitol mixture added samples. The results showed that the water holding capacity (WHC), textural and structural properties decreased during FLUC-I and FLUC-II, indicating that it could be due to protein denaturation induced by the formation of irregular crystallizations and recrystallization. Moreover, it was noted that the addition of KOG (3%) enhanced the stability of α-helix content (58–47%) during FLUC-I and (60–50%) during FLUC-II by inhibiting the hydrophobic residue exposure and change in aromatic amino acids. Meanwhile, KOG (3%) enhanced the textural properties by inhibiting the freeze induced protein denaturation. During FLUC frozen storage, the KOG (3%) was found to be a more effective concentration than conventional cryoprotectant mixture (PC). At industrial level, KOG (3%) could be used as a potential alternative to conventional cryoprotectants to attain prolonged commercial and economic values of silver carp.spa
dc.description.sponsorshipNational Natural Science Foundation (China) | Ref. 31972104spa
dc.description.sponsorshipNatural Science Foundation of Ningbo | Ref. 2018A610339spa
dc.description.sponsorshipAxencia Galega de Innovación | Ref. IN607A2019/01spa
dc.language.isoengspa
dc.publisherLWT - Food Science and Technologyspa
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleInfluence of Konjac oligo-glucomannan as cryoprotectant on physicochemical and structural properties of silver carp surimi during fluctuated frozen storageen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.1016/j.lwt.2022.113641
dc.identifier.editorhttps://linkinghub.elsevier.com/retrieve/pii/S002364382200576Xspa
dc.publisher.departamentoEnxeñaría químicaspa
dc.subject.unesco3309 Tecnología de Los Alimentosspa
dc.subject.unesco3206.12 Oligoelementos en la Alimentaciónspa
dc.date.updated2022-06-21T09:16:03Z
dc.computerCitationpub_title=LWT - Food Science and Technology|volume=164|journal_number=|start_pag=113641|end_pag=spa


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