Effects of silver carp hydrolysate on quality and in vitro protein digestibility of freeze-thawed surimi products

Authors

LIU Yongle, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
TIAN Miaomiao, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
LI Xianghong, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
YU Jian, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
WANG Faxiang, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
WANG Jianhui, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
HUANG Yiqun, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr

Abstract

To investigate the effects of silver carp hydrolysate on the quality and in vitro protein digestibility of surimi products. Different amounts (0%, 2%, 4%, 6%) of silver carp hydrolysate were added to surimi products. The qualities (including cooking loss, water retention, whiteness, gel strength, hardness, elasticity and sensory evaluation) and in vitro protein digestibility of the products after freeze-thaw treatments were investigated, and the surimi products added with traditional cryoprotectant (4% sucrose+4% sorbitol) as the comparison. The addition of 2% hydrolysate can increase water holding and decrease cooking loss, and effectively reduce the decrease of gel strength, hardness, elasticity and in vitro protein digestibility of the surimi products. The whiteness of the product was not affected by the addition of low amount of hydrolysate. Sensory evaluation showed that compared to the traditional cryoprotectant, the addition of hydrolysate can avoid the sweetness of the products. The study showed that silver carp hydrolysate can be used as potential cryoprotectant in surimi and surimi products.

Publication Date

10-28-2018

First Page

118

Last Page

123

DOI

10.13652/j.issn.1003-5788.2018.10.025

Recommended Citation

Yongle, LIU; Miaomiao, TIAN; Xianghong, LI; Jian, YU; Faxiang, WANG; Jianhui, WANG; and Yiqun, HUANG (2018) "Effects of silver carp hydrolysate on quality and in vitro protein digestibility of freeze-thawed surimi products," Food and Machinery: Vol. 34: Iss. 10, Article 25.
DOI: 10.13652/j.issn.1003-5788.2018.10.025
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/25

References

[1] 农业部渔业渔政管理局. 2017中国渔业统计年鉴[Z]. 北京: 中国农业出版社, 2017: Ⅱ.
[2] 张娅楠, 赵利, 刘华, 等. 水产品的冷冻变性及鱼糜抗冻剂研究进展[J]. 河南工业大学学报: 自然科学版, 2011, 32(6): 88-92.
[3] YAMASHITA Y, ZHANG N, NOZAKI Y. Effect of chitin hydrolysate on the denaturation of lizard fish myofibrillar protein and the state of water during frozen storage [J]. Food Hydrocolloids, 2003, 17(5): 569-576.
[4] MATSUMOTO I, OOIZUMI T, ARAI K. Protective effect of sugar on freeze-denaturation of carp myofibrillar protein [J]. Nippon Suisan Gakkaishi, 1985, 51: 833-839.
[5] 李向红, 刘忠祥, 邓海萍, 等. 鲢鱼酶解产物在冷冻鱼糜中的抗冻性能研究[J]. 食品与机械, 2015, 31(3): 125-130.
[6] 李向红, 陈志军, 刘永乐, 等. 鲢鱼酶解产物分子质量组成与抗氧化性[J]. 食品科学, 2013, 34(17): 28-32.
[7] CHALAMAIAH M, KUMAR B D, HEMALATHA R, et al. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review[J]. Food Chemistry, 2012, 135(4): 3 020-3 038.
[8] CHEUNG I W Y, LICEAGA A M, LI-CHAN E C Y. Pacific hake (Merluccius Productus) hydrolysates as cryoprotective agents in frozen Pacific cod fillet mince[J]. Journal of Food Science, 2009, 74(8): 588-594.
[9] 卫生部. GB 5009.5—2010 食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2010.
[10] 卫生部. GB 5009.3—2010 食品中水分的测定[S]. 北京: 中国标准出版社, 2010.
[11] 卫生部. GB 5009.4—2010 食品中灰分的测定[S]. 北京: 中国标准出版社, 2010.
[12] YANG Z, WANG W, WANG H, et al. Effect of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties surimi gel from grass crap(Ctenopharyn Odon Idellus)[J]. Food Chemistry, 2014, 145(4): 212-219.
[13] SNCHEZ-GONZLEZ I, CARMONA P, MORENO P, et al. Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy[J]. Food Chemistry, 2008, 106(1): 56-64.
[14] DEBUSCA A, TAHERGORABI R, BEAMER S K, et al. Interactions of dietary fiber and omega-3-rich oil with protein in surimi gels developed with salt substitute[J]. Food Chemistry, 2013, 141(1): 201-208.
[15] HIROKO S, YOSHIYUKI K, KUMAZAWA S, et al. Gel strength enhancement by addition of microbialtransglutaminase during on shore surimi manfacture[J]. Journal of Food Science, 1995, 60(2): 300-304.
[16] WEN Si-ying, ZHOU Guang-hong, LI Li, et al. Effect of cooking on in vitro digestion of pork proteins: A peptidomic perspective[J]. Journal of Agricultural & Food Chemistry, 2015, 63(1): 250-261.
[17] ESCUDERO E, SENTANDREU M A, TOLDRA N. Characterization of peptides released by in vitro digestion of pork meat[J]. Journal of Agricultural & Food Chemistry, 2010, 58(8): 5 160-5 165.
[18] 杨万君, 周轶亭, 周光宏, 等. 三种品牌酱排骨中蛋白质体外消化研究[J]. 肉类工业, 2017, 65(3): 17-23.
[19] 王嵬, 马兴胜, 仪淑敏, 等. 面筋蛋白和大米蛋白对鲢鱼鱼糜凝胶特性的影响[J]. 食品科学, 2017(11): 46-51.
[20] 黄金发, 刘雪平, 高昕, 等. 酶制剂对金线鱼鱼糜凝胶强度和质构变化的影响[J]. 农业工程, 2012, 2(10): 19-24.
[21] LIU Yong-le, LI Xiang-hong, CHEN Zhi-jun, et al. Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products[J]. Food Chemistry, 2014, 151: 459-465.
[22] LANIER T C. Measurement of surimi composition and functional properties[M]// Surimi Technology. New York: Marcel Dekker Inc, 1992: 123-163.
[23] NIKOO M, BENJAKUL S. Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant-cryoprotectant: A review[J]. Journal of Functional Foods, 2015, 48(19): 753-764.
[24] CHEN N J, MORIKAWA J, HASHIMOTO T. Effect of amino acids on the eutectic behavior of NaCl solutions studied by DSC[J]. Cryobiology, 2005, 50(3): 264-272.