Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

被引：70

作者：

Gao, Wenhong ^{[1
]}

Hou, Rui ^{[1
]}

Zeng, Xin-an ^{[1
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2019年 / 240卷

基金：

中国国家自然科学基金;

关键词：

Ultrasound-assisted; Soluble soybean polysaccharide; Frozen surimi; Myofibillar; Grass carp; Immersion freezing; STEPWISE ENZYMATIC DEGRADATION; SHRIMP LITOPENAEUS-VANNAMEI; MUSCLE PROTEINS; CARRAGEENAN OLIGOSACCHARIDES; PHYSICOCHEMICAL PROPERTIES; MOLECULAR CONSTRUCTION; MYOFIBRILLAR PROTEIN; POWER ULTRASOUND; STORAGE; QUALITY;

D O I：

10.1016/j.jfoodeng.2018.07.003

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Ultrasound and water soluble soybean polysaccharide (SSPS) were applied during the freezing of grass carp surimi. Ultrasound-assisted immersion freezing (UF) process was observed from 0 degrees C to -15 degrees C. Based on characteristic freezing time, tempering-stage freezing rate and the quality change of surimi after a 14-day storage period, the optimal sonication was performed 5 times at 300 W, for 10 s, with 40 s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at 18 degrees C. The Ca2+-ATPase activity, total sulphydryl content, active sulphydryl content, salt extractable protein content, whiteness and water-holding capacity of frozen surimi were determined after adding SSPS (0%, 1%, 3% and 5%). The results showed that synergism of SSPS and UF occurred. Consequently 3% SSPS was best for mitigating the protein denaturation during processing.

引用

页码：1 / 8

页数：8

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