Cryoprotective Effect and Mechanism of Fish Scale Gelatin on Surimi Myofibrillar Proteins

doi:10.7506/spkx1002-6630-20220119-192

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (24): 16-24.doi: 10.7506/spkx1002-6630-20220119-192

• Food Chemistry • Previous Articles

Cryoprotective Effect and Mechanism of Fish Scale Gelatin on Surimi Myofibrillar Proteins

ZHU Shichen, YU Jiehang, JIN Yan, DING Yuting, ZHOU Xuxia, YANG Qing, WEI Zhengpeng, WANG Jinmei

(1. Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; 2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; 3. Taixiang Group, Rongcheng Taixiang Food Products Co. Ltd., Key Laboratory of Frozen Prepared Marine Foods Processing, Ministry of Agriculture and Rural Affairs, Rongcheng 264300, China)

Published:2022-12-28

Abstract

Abstract: The cryoprotective effects of adding different concentrations (0.5%, 1% and 2% (m/m)) of fish scale gelatin on frozen-thawed surimi were investigated in terms of the molecular structure myofibrillar proteins and gel properties. After eight cycles of freezing and thawing, the solubility, sulfhydryl content and Ca2+-ATPase activity of myofibrillar proteins with 1% fish scale gelatin decreased by 49.2%, 17.4% and 31.2%, less than those in the control group without fish scale gelatin (69.8%, 26.6%, and 49.4%), respectively. The increase in surface hydrophobicity and carbonyl content was inhibited more by 1% fish scale gelatin (42.7% and 229.9%) than by commercial anti-freezer (159.4%). Meanwhile, adding fish scale gelatin obviously inhibited the deterioration of the rheological properties and gel properties of surimi during freeze-thaw cycles. Furthermore, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning calorimetry (DSC) indicated that fish scale gelatin could inhibit myofibrillar protein degradation by interacting hydrophobically with the side chain of myofibrillar proteins as well as inhibiting ice crystal growth.

Key words: fish scale gelatin; surimi; myofibril proteins; frozen denaturation; cryoprotection

CLC Number:

TS254.4

ZHU Shichen, YU Jiehang, JIN Yan, DING Yuting, ZHOU Xuxia, YANG Qing, WEI Zhengpeng, WANG Jinmei. Cryoprotective Effect and Mechanism of Fish Scale Gelatin on Surimi Myofibrillar Proteins[J]. FOOD SCIENCE, 2022, 43(24): 16-24.

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Cryoprotective Effect and Mechanism of Fish Scale Gelatin on Surimi Myofibrillar Proteins

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