Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures

Noman Walayat; Ran Wei; Su Zhucheng; Chuan Li; José Manuel Lorenzo Rodríguez; Helena M. Moreno; Jianhua Liu; I. A. Mohamed Ahmed

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Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures

Noman Walayat ^[6] ; Ran Wei ^[6] ; Zhucheng Su ^[6] ; Li Chuan ^[1] ; Jose M Lorenzo Rodriguez ^[2] ; Helena M Moreno ^[3] ; Jianhua Liu ^[4] ; Isam A. Mohamed Ahmed ^[5]
1. [1] Hainan University
  
  Hainan University
  
  China
2. [2] Centro Tecnológico de la Carne de Galicia
  
  Centro Tecnológico de la Carne de Galicia
  
  Padrenda, España
3. [3] Universidad Complutense de Madrid
  
  Universidad Complutense de Madrid
  
  Madrid, España
4. [4] Zhejiang University of Technology
  
  Zhejiang University of Technology
  
  China
5. [5] King Saud University
  
  King Saud University
  
  Arabia Saudí
6. [6] Zhejiang Agriculture and Forestry University, PR China
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Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 22, Nº. 1, 2024
Idioma: inglés
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Resumen
- Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%) as positive control (PC). The results showed that a significant decline was noted in sulfhydryl contents (SH), an increase in carbonyl groups, and a surface hydrophobicity due to myosin and protein oxidation. Meanwhile, FTC also altered the stability of secondary and tertiary structures due to the denaturative changes in myofibrillar proteins (MP). Meanwhile, samples that incorporated KC (3%), KOG (3%), and PC showed significant stability in MP against FTC induced changes. This is due to their strong hydrophilic and hydrogen interactions. MP samples containing KOG (3%) demonstrated improved cryoprotective abilities against oxidative and structural changes. Thus, we can recommend KOG as a potential cryoprotectant for maintaining the shelf-life of fish and related products on an industrial scale.