Kappa-carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage.

Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE

Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.

Carrageenan*/chemistry ; Carps* ; Oligosaccharides*/chemistry ; Water*/chemistry ; Freezing* ; Fish Proteins*/chemistry ; Food Storage* ; Cryoprotective Agents*/chemistry ; Cryoprotective Agents*/pharmacology ; Glucuronates*/chemistry; Animals ; Food Preservation/methods ; Seafood/analysis

Background: The cryoprotective effect of xylooligosaccharide (XO) and kappa-carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to -18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi and myofibrillar proteins to analyze the water mobility and its influence on structural attributes.
Results: The temperature fluctuation significantly increased the structural alteration in samples with no treatments due to oxidative changes, protein denaturation and recrystallization. Meanwhile, the mixture of XO and KC (XO/KC 3%) significantly reduced the tertiary and secondary structural alterations by preventing the oxidative changes in α-helix and tryptophan (Trp) residues. Moreover, XO/KC (3%) inhibited water mobility, hindering the T 22 relaxation time, as compared to the samples added with KC (3%) and the positive control. Interestingly, the XO/KC (3%) mixture significantly reduced the formation of extracellular spaces and recrystallization by restricting the partial dehydration of muscles and extracellular solution concentration.
Conclusion: From the current results, it can be concluded that the XO/KC mixture could be efficient in protecting aquatic food proteins during fluctuating frozen storage by preventing the exposure of Trp residues and α-helix contents. Moreover, XO/KC restricted the water mobility by establishing a bond and making water unavailable for crystallization and recrystallization. Therefore, XO/KC could be used as an effective mixture to prevent fluctuated and frozen storage changes in aquatic foods. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)

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Keywords: fluctuated temperature; oligosaccharides; recrystallization and frozen storage; silver carp; structural alterations

9000-07-1 (Carrageenan)
0 (Oligosaccharides)
059QF0KO0R (Water)
0 (Fish Proteins)
0 (xylooligosaccharide)
0 (Cryoprotective Agents)
0 (Glucuronates)

Date Created: 20240720 Date Completed: 20241011 Latest Revision: 20241011

20241011

10.1002/jsfa.13678

39031689