文献类型：期刊文献

英文题名：Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound-assisted freezing

作者：Sun, Qinxiu[1];Zhang, Chao[2];Li, Qixuan[2];Xia, Xiufang[2];Kong, Baohua[2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Guangdong, Peoples R China;[2]Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

年份：2020

卷号：85

期号：9

起止页码：2879

外文期刊名：JOURNAL OF FOOD SCIENCE

收录：SCI-EXPANDED(收录号：WOS:000562283400001)、、Scopus(收录号：2-s2.0-85089740077)、WOS

基金：This research was supported by the Natl. Key Research and Development Plan during the 13th five-year plan period (Grant 2016YFD0401504-03) and the Natl. Natural Science Foundation of China (Grant 31771990).

语种：英文

外文关键词：Common carp; emulsifying properties; gel properties; myofibrillar protein; ultrasound-assisted freezing

外文摘要：Ultrasound-assisted freezing (UF) has proven to be a method that can effectively increase the freezing rate of frozen food and improve its quality. The functional properties of myofibrillar proteins (MP) are important factors that affect the further processing quality of meat products. At present, the effect of UF on the functional properties of frozen MP is not yet clear. Therefore, in the present study, changes in the functional properties (emulsifying and gel properties) of MP in common carps (Cyprinus carpio) frozen with UF at different power levels were investigated. The results revealed that, compared with immersion freezing (IF), UF at 175 W (UF-175) effectively inhibited the decrease in protein solubility, absolute Zeta potential, emulsion activity index, storage modulus (G'), and loss modulus (G'') caused by freezing. UF-175 sample had lower protein turbidity, and smaller protein particle size than any other frozen samples (P< 0.05), which suggested that UF-175 inhibited protein aggregation induced by freezing. In addition, shorterT(21)andT(22)relaxation times were obtained in UF-175 sample than other frozen samples, indicating that UF-175 reduced the mobility of immobilized and free water. Accordingly, UF-175 sample had higher gel strength and water holding capacity than other frozen samples (P< 0.05). A denser and more uniform gel network structure was also found in UF-175 sample than other frozen samples. In general, improved functional properties of common carp MP can be achieved by optimal UF.