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
  • [41] The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage
    Walayat, Noman
    Xiong, Zhouyi
    Xiong, Hanguo
    Moreno, Helena M.
    Nawaz, Asad
    Niaz, Nadia
    Hu, Chun
    Taj, Muhammad Imran
    Mushtaq, Bilal Sajid
    Khalifa, Ibrahim
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 135 (135)
  • [42] The effect of ice-binding protein from Leucosporidium sp. AY30 (LeIBP) on physicochemical quality and microstructure of largemouth bass during frozen storage
    Ren, Junde
    Hu, Feifei
    Meenu, Maninder
    Hu, Lihui
    Mao, Yuxiao
    Song, Tao
    Lin, Jie
    Liu, Ying
    Ramaswamy, Hosahalli S.
    Yu, Yong
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2025, 100
  • [43] EFFECT OF SOY PROTEIN ISOLATE ON PHYSICOCHEMICAL PROPERTIES, LIPID OXIDATION AND SENSORY QUALITY OF LOW- FAT PORK PATTIES STORED IN VACUUM, MAP AND FROZEN STATE
    Danowska-Oziewicz, Marzena
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 38 (02) : 641 - 654
  • [44] EFFECT OF SEASON ON SALT-EXTRACTABLE PROTEIN IN MUSCLE FROM TRAWLER-CAUGHT COD AND ON ITS STABILITY DURING FROZEN STORAGE
    CASTELL, CH
    BISHOP, DM
    JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1973, 30 (02): : 157 - 160
  • [45] A systemic study on the effect of egg white protein and isomalto-oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long-term frozen storage
    Zhang, Zhongli
    Xiong, Zhouyi
    Xiong, Hanguo
    Walayat, Noman
    Nawaz, Asad
    Khalifa, Ibrahim
    Aadil, Rana Muhammad
    Li, Sha
    Lorenzo Rodriguez, Jose M.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (12): : 7816 - 7828
  • [46] Effect of ice storage and washing on the protein constituents and textural properties of surimi from Labeo calbasu (Hamilton, 1822)
    Yathavamoorthi, R.
    Sankar, T. V.
    Ravishankar, C. N.
    INDIAN JOURNAL OF FISHERIES, 2010, 57 (04): : 85 - 91
  • [47] Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene
    Wang, Yingjie
    Liu, Mengru
    Zhou, Xin
    Zang, Haoran
    Zhang, Ruoshi
    Yang, Hao
    Jin, Sanjun
    Feng, Xingjun
    Shan, Anshan
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2022, 221 : 1271 - 1281
  • [48] Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system
    Lu, Han
    Zhang, Longteng
    Li, Qingzheng
    Luo, Yongkang
    FOOD CHEMISTRY, 2017, 223 : 96 - 103
  • [49] Characteristic Properties of Heated Gels Formed from Frozen Surimi in Terms of Protein Solubility in Various Solvents and Effect of Addition of Albumen Powder on Gel-formation
    Kunimoto, Mii
    Okumura, Tomoki
    Kato, Noboru
    Arai, Kenichi
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2014, 61 (01): : 19 - 26
12345