Effects of trehalose on quality of grass carp surimi during frozen storage

Authors

SU Zhao, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
HU Qiang, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
LI Shuhong, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
DAN Jing, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
LI Meiliang, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
LIN Ling, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
BAI Zhizi, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
YANG Juan, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
KE Qinqin, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China

Abstract

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.

Publication Date

7-28-2017

First Page

139

Last Page

144

DOI

10.13652/j.issn.1003-5788.2017.07.031

Recommended Citation

Zhao, SU; Qiang, HU; Shuhong, LI; Jing, DAN; Meiliang, LI; Ling, LIN; Zhizi, BAI; Juan, YANG; and Qinqin, KE (2017) "Effects of trehalose on quality of grass carp surimi during frozen storage," Food and Machinery: Vol. 33: Iss. 7, Article 31.
DOI: 10.13652/j.issn.1003-5788.2017.07.031
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/31

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