Effects of trehalose on quality of grass carp surimi during frozen storage
Vol: 33, Issue: 7, Page: 139-144
2017
- 33Usage
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Metrics Details
- Usage33
- Downloads33
Artifact Description
This paper conducts a study of the inhibitory effect of trehalose on the protein denaturation of grass carp frozen surimi. At first, salt-soluble protein, total sulfhydryl, Ca2+-ATPase activity and carbonyl group were monitored during the frozen-storage period (12 weeks). When the addition of trehalose was 6%, the inhibitory effect on protein denaturation was the best. Then, the determination of structure characteristics of the group with the addition amount (6%) was conducted after surimi was frozen for six months. Results: the gel strength of the group with best addition amount reached 3 026 g·mm, much higher than the control group (P<0.01). Scanning electron microscope found that ultrafine 3-dimentional network structureof surimi gel was firmer, more compacted and tougher. The trehalose (6%) has an inhibitory effect on the protein denaturation of grass carp frozen surimi,delays the reduction of frozen surimi quality, and has a good application prospect as a potential commercial surimi antifreeze.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol33/iss7/31; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=3622&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2017.07.031; https://dx.doi.org/10.13652/j.issn.1003-5788.2017.07.031; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2017.07.031
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