Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2022-12-01 DOI:10.1016/j.foodchem.2022.133717

Xu Chen , Xiaozhen Li , Fujia Yang , Jinhong Wu , Dan Huang , Jianlian Huang , Shaoyun Wang

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引用次数: 21

Abstract

The objective of this work was to investigate the cryoprotective effects of antifreeze peptides obtained from silver carp scales (ScAFPs) on the freeze-thaw stability of surimi, and to explore the action mechanisms of ScAFPs on frozen surimi. The comprehensive analysis of ice crystal size, myofibril protein oxidation, water retention, surimi gel properties, and rheological properties of surimi after different freeze-thaw cycles were investigated. Results showed that frozen surimi treated with ScAFPs exhibited a higher Ca²⁺-ATPase activity, salt-soluble protein concentration and sulfhydryl group content, while lower surface hydrophobicity, carbonyl content and disulfide bond content. Moreover, the gel properties and water holding capacity of surimi and surimi gel were improved significantly by regulating the size of ice crystals during freeze-thaw process. These findings indicate that ScAFPs could serviced as a new food ingredient with anti-freezing function for frozen products.

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鲢鱼鳞片抗冻肽对冷冻鱼糜冻融稳定性的影响及其机理

本研究旨在研究鲢鱼鳞片抗冻肽对鱼糜冻融稳定性的影响，并探讨其作用机制。综合分析了不同冻融周期后鱼糜的冰晶大小、肌原纤维蛋白氧化、保水性、鱼糜凝胶特性和鱼糜流变特性。结果表明，经ScAFPs处理的冷冻鱼糜具有较高的Ca2+- atp酶活性、盐溶性蛋白浓度和巯基含量，而表面疏水性、羰基含量和二硫键含量较低。此外，在冻融过程中，通过调节冰晶的大小，鱼糜和鱼糜凝胶的凝胶性能和持水能力都得到了显著改善。这些结果表明，ScAFPs可以作为一种具有防冻功能的新型冷冻食品配料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	Trypsin	￥28.00~￥311508.69
阿拉丁	sorbitol	￥16.00~￥16249.71
阿拉丁	sucrose	￥14.00~￥13142.00
阿拉丁	phosphate
阿拉丁	synthetic antioxidants

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.