RT Journal Article
T1 Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage
A1 Walayat, Noman
A1 Wang, Xiukang
A1 Liu, Jianhua
A1 Nawaz, Asad
A1 Zhang, Zhongli
A1 Khalifa, Ibrahim
A1 Rincón Cervera, Miguel Ángel
A1 Pateiro, Mirian
A1 Lorenzo Rodríguez, José Manuel
A1 Nikoo, Mehdi
A1 Siddiqui, Shahida Anusha
K1 3309.21 Alimentos Proteínicos
K1 3309 Tecnología de Los Alimentos
K1 3309.13 Conservación de Alimentos
AB 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.
PB LWT - Food Science and Technology
SN 00236438
YR 2022
FD 2022-01
LK http://hdl.handle.net/11093/4579
UL http://hdl.handle.net/11093/4579
LA eng
NO LWT - Food Science and Technology, 154, 112675 (2022)
NO National Natural Science Foundation of China | Ref. 31972104
DS Investigo
RD 08-sep-2024