Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/4579
EDITED VERSION: https://linkinghub.elsevier.com/retrieve/pii/S0023643821018284
UNESCO SUBJECT: 3309.21 Alimentos Proteínicos ; 3309 Tecnología de Los Alimentos ; 3309.13 Conservación de Alimentos
DOCUMENT TYPE: article
The effect of kappa-carrageenan oligosaccharides was analyzed on the gelling abilities of grass carp myofibrillar proteins (MP) during 60 days frozen storage. Four gel treatments were prepared: control without additives (C), a positive control with sucrose: sorbitol (PC), and two batches with 1 and 2% of kappa-carrageenan (KC). All MP gels showed a significant decline in the functional and structural properties. Water holding capacity (WHC) and textural properties of control MP gel was significantly reduced due to oxidative changes, whereas weak cross-linking between amino acid molecules and denaturation of myosin observed. In contrast, PC and KC showed a significant control on the reduction of functional properties due to the enhanced inter/intra-molecular interactions and less formation of ice crystals. Addition of KC (2%) significantly restricted the decline in WHC from 95.45 to 75.47%, which is well associated with high hydrogen proton density. Besides that, low field nuclear magnetic resonance (LF-NMR) analysis exhibited a restricted increase in T22 relaxation time in samples added with KC (2%). Overall, MP gel with KC (2%) proved to be an effective alternative in comparison with PC and could be efficient in the production and commercialization of fish and other seafood products.
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