Influence of fat addition and frozen storage time on oxidation and gelation of myofibrils from frozen dumplings fillers

Abstract

Abstract:

The objective of the present study was to elucidate the effect of fat addition and frozen storage time on the oxidation and gelation of myofibrils from frozen dumpling fillers. The oxidation and gelling ability of myofibril extracted from fillers in the frozen dumplings were studied in order to evaluate the quality deterioration mechanism of frozen dumpling during frozen storage. The carbonyl content, heat-induced gelatin viscosity and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) of myofibrils of frozen dumplings were determined. The results indicated that with the prolongation of frozen storage time, the carbonyl content in the myofibrillar protein increased significantly (P < 0.05). The storage modulus (G') and the peak temperature of myofibril protein decreased gradually. The SDS-PAGE showed that the percent of myosin heavy chain (MHC) and actin reduced and myosin light chain2 disappeared at 180d of frozen storage. Because fat oxidation could cause protein oxidation, the myofibril protein denatured seriously for more addition of fat in dumpling, which would further affect the gelling ability and viscoelasticity of protein. Therefore the quality of frozen dumplings decreased with increasing fat content and extending storage time.

Key words: frozen dumplings, fillers, myofibrillar protein, oxidation, gelation

CLC Number:

TS251.1

Baohua Kong. Influence of fat addition and frozen storage time on oxidation and gelation of myofibrils from frozen dumplings fillers[J]. FOOD SCIENCE, 2013, 34(4): 261-266.

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