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 49 条
  • [21] Effect of High-Humidity Thawing under Different Temperatures on Physicochemical Characteristics and Protein Properties of Frozen Pork
    Zhu, Mingming
    Peng, Zeyu
    Lu, Sen
    Ma, Changming
    He, Hongju
    Wang, Zhengrong
    Ma, Hanjun
    Kang, Zhuangli
    Zhao, Shengming
    Shipin Kexue/Food Science, 2019, 40 (17): : 127 - 133
  • [22] EFFECT OF SEASONAL-VARIATIONS ON PROTEIN FUNCTIONAL-PROPERTIES OF FISH DURING FROZEN STORAGE
    JIMENEZCOLMENERO, F
    TEJADA, M
    BORDERIAS, AJ
    JOURNAL OF FOOD BIOCHEMISTRY, 1988, 12 (03) : 159 - 170
  • [23] Role of ultrasonic freezing-treated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties
    Li, Shuangjing
    Zhang, Kaida
    Wu, Yutong
    Chen, Qian
    Li, Min
    Kong, Baohua
    Zhang, Chao
    INTERNATIONAL JOURNAL OF REFRIGERATION, 2024, 165 : 223 - 232
  • [24] Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
    Li, Jiao
    Dai, Zechuan
    Chen, Zhaohui
    Hao, Yanan
    Wang, Sai
    Mao, Xiangzhao
    FOOD HYDROCOLLOIDS, 2023, 135
  • [25] Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
    Liu, Yueyue
    Zhang, Longteng
    Gao, Song
    Bao, Yulong
    Tan, Yuqing
    Luo, Yongkang
    Li, Xingmin
    Hong, Hui
    FOOD CHEMISTRY, 2022, 370
  • [26] Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
    Lorido, Laura
    Ventanas, Sonia
    Akcan, Tolga
    Estevez, Mario
    FOOD CHEMISTRY, 2016, 196 : 1310 - 1314
  • [27] Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage
    Zhang X.
    Zhang L.
    Zhang Y.
    Guo J.
    Ding Y.
    Science and Technology of Food Industry, 2022, 43 (23): : 334 - 340
  • [28] Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage
    Yi, Shumin
    Ye, Beibei
    Zhang, Shiwen
    Yu, Yongming
    Zhao, Wenhao
    Li, Xuepeng
    Fan, Daming
    Yu, Xiaojun
    Ding, Haochen
    Huang, Jianlian
    Xu, Yongxia
    Mi, Hongbo
    Li, Jianrong
    Shipin Kexue/Food Science, 2019, 40 (12): : 16 - 21
  • [29] 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
  • [30] Effect of whey protein coating on Physico-Chemical properties of gutted Kilka during frozen storage
    Rostami, Hasanzati A.
    Motallebi, A. A.
    Khanipour, A. A.
    Soltani, M.
    Khanedan, N.
    IRANIAN JOURNAL OF FISHERIES SCIENCES, 2010, 9 (03): : 412 - 421
12345