Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664353 | Journal of Food Engineering | 2019 | 8 Pages |
Abstract
Ultrasound and water soluble soybean polysaccharide (SSPS) were applied during the freezing of grass carp surimi. Ultrasound-assisted immersion freezing (UF) process was observed from 0â¯Â°C to â15â¯Â°C. Based on characteristic freezing time, tempering-stage freezing rate and the quality change of surimi after a 14-day storage period, the optimal sonication was performed 5 times at 300â¯W, for 10â¯s, with 40â¯s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at â18â¯Â°C. The Ca2+-ATPase activity, total sulphydryl content, active sulphydryl content, salt extractable protein content, whiteness and water-holding capacity of frozen surimi were determined after adding SSPS (0%, 1%, 3% and 5%). The results showed that synergism of SSPS and UF occurred. Consequently 3% SSPS was best for mitigating the protein denaturation during processing.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Wenhong Gao, Rui Hou, Xin-an Zeng,