Influence of Konjac oligo-glucomannan as cryoprotectant on physicochemical and structural properties of silver carp surimi during fluctuated frozen storage
نویسندگان
چکیده
The aim of this study was to analyze the effect Kanjoc oligo-glucomannan (KOG) on functional and structural changes in silver carp surimi during fluctuated (FLUC) frozen storage. During study, KOG prepared added 1 3% myofibrillar protein (MP) compared with a positive control (PC) sucrose sorbitol mixture samples. results showed that water holding capacity (WHC), textural properties decreased FLUC-I FLUC-II, indicating it could be due denaturation induced by formation irregular crystallizations recrystallization. Moreover, noted addition (3%) enhanced stability ?-helix content (58–47%) (60–50%) FLUC-II inhibiting hydrophobic residue exposure change aromatic amino acids. Meanwhile, freeze denaturation. FLUC storage, found more effective concentration than conventional cryoprotectant (PC). At industrial level, used as potential alternative cryoprotectants attain prolonged commercial economic values carp.
منابع مشابه
Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan.
Konjac oligo-glucomannan (KOG) was prepared by degradation of konjac glucomannan (KG) using β-mannanase. The hydrolysis process was monitored by the viscosity of the enzymatic hydrolysates. Factors affecting the enzymatic hydrolysis of KG were investigated, and the optimum hydrolysis conditions were as follows: time 2h; temperature 50°C; pH 6.0; and enzymatic concentration 150 U/g. Under these ...
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متن کاملThe shelf-life of conventional surimi and recovery of functional proteins from silver carp (Hypophthalmichthys molitrix) muscle by an acid or alkaline solubilization process during frozen storage
The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by using alkali pH (11) from silver carp (Hypophthalmichthys molitrix) was studied during months of storage at -18±2 °C. For conventional surimi, three washing steps were used. In the third stage of washing, 0.2% NaCl was used to withdraw more water. The result showed that isolated protein by alkali...
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ژورنال
عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie
سال: 2022
ISSN: ['1096-1127', '0023-6438']
DOI: https://doi.org/10.1016/j.lwt.2022.113641