FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (21): 167-174.doi: 10.7506/spkx1002-6630-20191017-169

• Packaging & Storage • Previous Articles     Next Articles

Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage

YI Shumin, JI Ying, YE Beibei, YU Yongming, XU Yongxia, MI Hongbo, LI Xuepeng, LI Jianrong   

  1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
  • Published:2020-11-23

Abstract: The cryoprotective effects of inulin on myofibrillar protein from silver carp surimi were evaluated for use as an alternative to sugars that are used in commercial cryoprotectants. The cryoprotective effects of inulin and its mixtures with other cryoprotectants (1.5% inulin, 1.5% inulin + 4% sorbitol, 1.5% inulin + 2.5% sucrose + 4% sorbitol, 1.5% inulin + 0.3% sodium tripolyphosphate) on myofibrillar protein as well as the influence on the physical properties of surimi gels were compared with those of a commercial cryoprotectant (4% sucrose + 4% sorbitol) over 35 days of storage at ?18 ℃. Inulin and its mixtures with other cryoprotectants had a cryoprotective effect on surimi during frozen storage, as noted by suppressed decrease in Ca2+-ATPase activity, total and active sulfhydryl groups and salt-extractable protein, and alleviated increase in the surface hydrophobicity of myofibrillar protein. Moreover, surimi treated with 1.5% inulin + 0.3% sodium tripolyphosphate exhibited the best physicochemical properties in contrast to surimi samples treated with any other cryoprotectant.

Key words: inulin; silver carp; myofibrillar protein; cryoprotective property

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