Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures

  1. Noman Walayat 1
  2. Ran Wei 1
  3. Zhucheng Su 1
  4. Li Chuan 2
  5. Jose M Lorenzo Rodriguez 3
  6. Helena M Moreno 4
  7. Jianhua Liu 5
  8. Isam A. Mohamed Ahmed 6
  1. 1 Zhejiang Agriculture and Forestry University, PR China
  2. 2 Hainan University
    info

    Hainan University

    Haikou, China

    ROR https://ror.org/03q648j11

  3. 3 Centro Tecnológico de la Carne de Galicia (Ourense)
  4. 4 Universidad Complutense de Madrid
    info

    Universidad Complutense de Madrid

    Madrid, España

    ROR 02p0gd045

  5. 5 Zhejiang University of Technology
    info

    Zhejiang University of Technology

    Hangzhou, China

    ROR https://ror.org/02djqfd08

  6. 6 King Saud University
    info

    King Saud University

    Riad, Arabia Saudí

    ROR https://ror.org/02f81g417

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Revista:
CyTA: Journal of food

ISSN: 1947-6337,  1947-6345

Any de publicació: 2024

Volum: 22

Número: 1

Tipus: Article

DOI: 10.1080/19476337.2024.2393764 DIALNET GOOGLE SCHOLAR

Altres publicacions en: CyTA: Journal of food

Resum

Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%) as positive control (PC). The results showed that a significant decline was noted in sulfhydryl contents (SH), an increase in carbonyl groups, and a surface hydrophobicity due to myosin and protein oxidation. Meanwhile, FTC also altered the stability of secondary and tertiary structures due to the denaturative changes in myofibrillar proteins (MP). Meanwhile, samples that incorporated KC (3%), KOG (3%), and PC showed significant stability in MP against FTC induced changes. This is due to their strong hydrophilic and hydrogen interactions. MP samples containing KOG (3%) demonstrated improved cryoprotective abilities against oxidative and structural changes. Thus, we can recommend KOG as a potential cryoprotectant for maintaining the shelf-life of fish and related products on an industrial scale.

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Fuente de los datos: Dialnet