Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi

被引：20
作者：
Du, Xin [1 ]
Kong, Baohua [1 ]
He, Junjie [1 ]
Zhang, Quanyu [1 ]
An, Geer [1 ]
Zhang, Tingting [1 ]
Xia, Xiufang [1 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 426卷
关键词：
Cyprinus carpio L; Frozen-thawed surimi; Natural deep eutectic solvents; Cryoprotectants; Oxidation reaction; Quality properties; MEAT; PROTEIN;
D O I：
10.1016/j.foodchem.2023.136633
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The inhibitory effect of water-tailored natural deep eutectic solvents (NADES) constructed from citric acid and trehalose with different amounts on the quality deterioration and oxidation of frozen-thawed (F-T) mirror carp (Cyprinus carpio L.) surimi was studied. NADES was obtained by citric acid to trehalose and the effect of moisture addition (v/v) on the structure, physicochemical, and anti-freezing capacity of NADES was assessed. NADES + 10 % H2O has relatively low viscosity (25 %) and strong freezing resistance. However, a 50 % H2O addition leads to the disappearance of the hydrogen bond. The addition of NADES effectively inhibits water loss, migration, and mechanical damage on F-T surimi. An inhibitory effect of 4 % (w/w) NADES on oxidation was verified by a decrease in carbonyl contents (17.4 %, 8.63 %) and TBARS (37.9 %, 15.2 %) of surimi compared with control (P < 0.05) and sucrose + sorbitol after 5F-T cycles, suggesting the potential of NADES as a cryoprotectant for the food industry.
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页数：11
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