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| Effect of Addition of Hydrolysates Derived from Surimi Processing Byproducts on Quality Changes of Silver Carp (Hypophthalmichthys molitrix) Surimi after Multiple Freeze-Thaw Cycles |
| ZHANG Longteng, HONG Hui, LUO Yongkang, HONG Xiaohui, YE Weijian |
| 1.Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 3.Fujian Anjoyfood Share Co. Ltd., Xiamen 361022, China |
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Abstract In order to get a full understanding of the effect of addition of hydrolysates from surimi processing byproducts (SPB, including fish head, bone, fin, and scale) on the quality and gelation properties of frozen-thawed silver carp (Hypophthalmichthys molitrix) surimi, the in vitro antioxidant activity of hydrolysates was analyzed together with the salt soluble protein content, sulfhydryl content, Ca2+-ATPase activity, surface hydrophobicity, gelation properties, water-holding capacity (WHC), and color of surimi. Results showed that SPB hydrolysates prepared separately with trypsin and alcalase showed stronger antioxidant activity than those prepared with other proteases. Compared with surimi with and without the addition of sucrose, the addition of SPB hydrolysates could effectively retard protein degradation and oxidation caused by multiple freeze-thaw cycles and result in higher salt soluble protein content, sulfhydryl content and Ca2+-ATPase activity as well as lower surface hydrophobicity. Besides, the addition of SPB hydrolysates enhanced the initial gelation properties and WHC of surimi gels and greatly inhibited the deterioration in breaking force, deformation and gel strength.
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2019, Vol. 33 
