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.
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页数：8
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