Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage

Qinye Yu,Jun Liu,Yueyue Liu,Yanyan Zheng,Ruobing Pi,Elliot Mubango,Yuqing Tan,Yongkang Luo,Hui Hong

Food Research International（2022）

引用 17|浏览3

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摘要

•CC (compound cyoprotectants) showed cyoprotective effect in unwashed mince.•CC addition gel retained higher gel strength, WHC and immobilized water.•CC addition retarded protein oxidation of myofibrillar proteins.•CC addition protect myofibrillar proteins from structural changes.•Salted egg white improved the gel properties within 4 weeks.

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关键词

Silver carp mince,Cryoprotectants,Frozen storage,Myofibrillar protein,Oxidative and structural changes,Salted egg white,Gelation properties

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