Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage

被引：33
|
作者：
Li, Fangfei [1 ,2 ]
Du, Xin [1 ]
Wang, Bo [1 ]
Pan, Nan [1 ]
Xia, Xiufang [1 ]
Bao, Yihong [2 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Northeast Forestry Univ, Coll Forestry, Harbin 150040, Heilongjiang, Peoples R China
来源：
FOOD CHEMISTRY | 2021年 / 353卷
基金：
中国国家自然科学基金;
关键词：
Myofibrillar protein; Gelling property; Ice structuring protein; Quick-frozen pork patty; Frozen storage; MYOFIBRILLAR PROTEINS; PHYSICOCHEMICAL PROPERTIES; ANTIFREEZE PROTEINS; GELATION; MEAT;
D O I：
10.1016/j.foodchem.2021.129104
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of ice structuring protein (ISP) on the gelling properties of myofibrillar protein from quick-frozen pork patty during frozen storage was investigated by determining and comparing protein solubility, turbidity and gel properties. Protein solubility was increased by 10.23% and turbidity was decreased after ISP treated. The gel whiteness and strength of myofibrillar protein from patty with ISP were 8.38% and 13.70% higher than that of the control after frozen for 180 days. And the addition of ISP could weaken the influence of frozen storage on water mobility and reduce the water loss. Furthermore, ISP retrained the decrease in the maximum elastic (G') value and loss factor (tan delta) value of samples. Through observing by scanning electron microscope (SEM), ISP retarded the destruction of gel microstructure and maintained the relatively complete tissue of gel. These findings confirmed the importance of ISP in myofibrillar protein gel quality assurance of pork patty during frozen storage.
引用
收藏
页数：8
相关论文
共 24 条
  • [1] Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage
    Li, Fangfei
    Du, Xin
    Ren, Yanming
    Kong, Baohua
    Wang, Bo
    Xia, Xiufang
    Bao, Yihong
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2021, 178 : 136 - 142
  • [2] Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles
    Wang, Bo
    Li, Fangfei
    Pan, Nan
    Kong, Baohua
    Xia, Xiufang
    MEAT SCIENCE, 2021, 172
  • [3] Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
    Li, Fangfei
    Zhong, Qiang
    Kong, Baohua
    Wang, Bo
    Pan, Nan
    Xia, Xiufang
    FOOD RESEARCH INTERNATIONAL, 2020, 133
  • [4] Effect of sweep frequency ultrasound and fixed frequency ultrasound thawing on gelling properties of myofibrillar protein from quick-frozen small yellow croaker and its possible mechanisms
    Wang, Yao-Yao
    Yan, Jing-Kun
    Ding, Yanhua
    Rashid, Muhammad Tayyab
    Ma, Haile
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 150
  • [5] Protein Carbonylation and Water-Holding Capacity of Pork Subjected to Frozen Storage: Effect of Muscle Type, Premincing, and Packaging
    Estevez, Mario
    Ventanas, Sonia
    Heinonen, Marina
    Puolanne, Eero
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (10) : 5435 - 5443
  • [6] Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation
    Xia, Xiufang
    Kong, Baohua
    Xiong, Youling
    Ren, Yanming
    MEAT SCIENCE, 2010, 85 (03) : 481 - 486
  • [7] Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection
    Pan, Nan
    Dong, Chunhui
    Du, Xin
    Kong, Baohua
    Sun, Jinyan
    Xia, Xiufang
    MEAT SCIENCE, 2021, 172
  • [8] Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties
    Zhang, Huiyun
    Li, Xinling
    Sun, Shuoshuo
    Wang, Yuantu
    Li, Ziyan
    Kang, Huaibin
    Peng, Xinyan
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 234
  • [9] Effect of frozen storage temperature on the protein properties of steamed bread
    Zhang, Keke
    Shi, Yingxin
    Zeng, Jie
    Gao, Haiyan
    Wang, Mengyu
    FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [10] Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle
    Wang, Hang
    Luo, Yongkang
    Shen, Huixing
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (09) : 1962 - 1969
123