AUTHOR=Ling Liang , Liu Ying , Zhang Xin , Aziz Tariq , Shahzad Muhammad , Sameeh Manal Y. , Wang Ying , Cai Chunbo , Zhu Yingchun TITLE=Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage JOURNAL=Frontiers in Nutrition VOLUME=10 YEAR=2023 URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1268580 DOI=10.3389/fnut.2023.1268580 ISSN=2296-861X ABSTRACT=

This study investigated the effect of Flammulina velutipes polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at −18°C. FVP was added to surimi at 1%, 1.5%, and 2%, respectively; the degree of MP oxidation and the physicochemical properties of the surimi were investigated, and the microstructure of the surimi was observed by scanning electron microscopy (SEM). The results showed that the carbonyl content and the thiobarbituric acid reactive substances (TBARS) in the FVP groups were lower than those in the CK group (the blank surimi). In comparison, the total sulfhydryl content, solubility, and Ca2+-ATPase activity were higher than those in the CK group after 75 days of storage. The addition of FVP significantly increased the water-holding capacity (WHC), gel strength, elastic modulus (G'), and loss modulus (G“) of surimi, and made the gel of surimi have stronger continuity and a denser structure. Therefore, FVP has a better cryoprotective effect on surimi. It improves the quality of surimi, decreases MP oxidation, and reduces lipid and water loss during frozen storage. The anti-freezing effect of FVP added at 2% was similar to that of commercial protectants (4% sucrose and 4% sorbitol).