Effect of Polysaccharides on the Physicochemical Properties of Catfish Surimi and Myofibrillar Protein Oxidation During Frozen Storage

Overview

Journal Front Nutr

Specialty Nutritional Sciences

Date 2023 Oct 11

PMID 37818336

Authors

Liang Ling

Ying Liu

Xin Zhang

Tariq Aziz

Muhammad Shahzad

Manal Y Sameeh

Ying Wang

Chunbo Cai

Yingchun Zhu

Affiliations

Soon will be listed here.

Abstract

This study investigated the effect of polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at -18°C. FVP was added to surimi at 1%, 1.5%, and 2%, respectively; the degree of MP oxidation and the physicochemical properties of the surimi were investigated, and the microstructure of the surimi was observed by scanning electron microscopy (SEM). The results showed that the carbonyl content and the thiobarbituric acid reactive substances (TBARS) in the FVP groups were lower than those in the CK group (the blank surimi). In comparison, the total sulfhydryl content, solubility, and Ca-ATPase activity were higher than those in the CK group after 75 days of storage. The addition of FVP significantly increased the water-holding capacity (WHC), gel strength, elastic modulus (G'), and loss modulus (G") of surimi, and made the gel of surimi have stronger continuity and a denser structure. Therefore, FVP has a better cryoprotective effect on surimi. It improves the quality of surimi, decreases MP oxidation, and reduces lipid and water loss during frozen storage. The anti-freezing effect of FVP added at 2% was similar to that of commercial protectants (4% sucrose and 4% sorbitol).

Citing Articles

The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze-Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative.

Meng Z, Liu Y, Xi Y, Dong Y, Cai C, Zhu Y Foods. 2024; 13(4).

PMID: 38397499 PMC: 10887504. DOI: 10.3390/foods13040522.

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