FOOD SCIENCE ›› 0, Vol. ›› Issue (): 0-0.

• Food Chemistry •     Next Articles

Study of antifreeze mechanism of EGCG on frozen Nile Tilapia(Orechromis niloticus) surimi

,Yongqiang ZHAO,Xianqing YANG,Laihao LI, Yan-Yan WU, ,   

  • Received:2018-09-28 Revised:2019-08-29 Online:2019-12-25 Published:2019-12-24
  • Contact: Xianqing YANG E-mail:yxqgd@163.com

Abstract: The effect of Epigallocatechin gallate(EGCG)on the surimi gels and physicochemical properties of myofibrillar protein from tilapia were studied over a 70-day frozen storage at -18℃.The results showed that addition of EGCG in Tilapia surimi had a certain antifreezing effect, which was significantly different from the blank group. The salt solubility and total sulfhydryl content of myofibrillar protein in the control group decreased by 68.2% and 62.9%, whilethe decreasing amplitudewas 54.5% and 49.2% after addition of 0.01% EGCG, respectively. In addition, the gel strength and water holding capacity of surimi in EGCG and blank group decreased gradually with the prolongation of storage time, while the overaddition of EGCG increased the gel degradation.SDS-PAGE electrophoresis showed that EGCG could inhibit the degradation of myofibrillar proteineffectively, and 0.01% EGCG had the best effect. EGCG , which can delay the degeneration and degradation of myofibrillar protein and the oxidative degradation of surimi, is expected to be a new type of antifreeze agent for surimi.

Key words: surimi, cryoprotectant, myofibrillarprotein, SDS-PAGE, gel property

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