Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage

doi:10.7506/spkx1002-6630-20180423-296

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (12): 16-21.doi: 10.7506/spkx1002-6630-20180423-296

• Food Chemistry • Previous Articles Next Articles

Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage

YI Shumin1, YE Beibei1, ZHANG Shiwen1, YU Yongming1, ZHAO Wenhao1, LI Xuepeng1, FAN Daming2, YU Xiaojun3, DING Haochen3, HUANG Jianlian3, XU Yongxia1, MI Hongbo1, LI Jianrong1,*

1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Industry Research Institute of Liaoning Provincial Universities, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. Liaoning Anjoy Food Co. Ltd., Anshan 114100, China

Online:2019-06-25 Published:2019-06-28

Abstract

Abstract: In order to study the effect of inulin on the cryoprotection of myofibrillar protein from silver carp surimi during frozen storage, salt extractable protein content, Ca2+-ATPase activity, total sulfhydryl content, surface-reactive sulfhydryl content and surface hydrophobicity were analyzed. The results showed that inulin could inhibit the denaturation of myofibrillar protein as evidenced by the smaller decrease in salt extractable protein content, Ca2+-ATPase activity, total sulfhydryl content and surface-reactive sulfhydryl content as well as the smaller increase in surface hydrophobicity after 5 weeks of storage at -18 ℃. The cryoprotective effect of 1.5% inulin was better than that of any other experimental groups and close to commercial cryoprotectant. This study has provided a theoretical basis for the development of low-calorie cryoprotectant.

Key words: inulin, silver carp surimi, freeze denaturation

CLC Number:

TS254.1

YI Shumin, YE Beibei, ZHANG Shiwen, YU Yongming, ZHAO Wenhao, LI Xuepeng, FAN Daming, YU Xiaojun, DING Haochen, HUANG Jianlian, XU Yongxia, MI Hongbo, LI Jianrong. Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage[J]. FOOD SCIENCE, 2019, 40(12): 16-21.

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Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage

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