Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi
The cryoprotective effects of mannan oligosaccharides (MOS) and curdlan (CU) on the quality of grass carp surimi after freeze-thaw cycles (FTCs) were assessed using the response surface methodology. The optimal contents of MOS (6.79 %, w/w) and CU (0.45 %, w/w) produced minimum thawing losses and th...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000975 |
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| author | Yanxin Lin Lingzhi Zhang Wanting Tang Jing Ren Yijie Mo Xiao Guo Lizhong Lin Yuqin Ding |
| author_facet | Yanxin Lin Lingzhi Zhang Wanting Tang Jing Ren Yijie Mo Xiao Guo Lizhong Lin Yuqin Ding |
| author_sort | Yanxin Lin |
| collection | DOAJ |
| description | The cryoprotective effects of mannan oligosaccharides (MOS) and curdlan (CU) on the quality of grass carp surimi after freeze-thaw cycles (FTCs) were assessed using the response surface methodology. The optimal contents of MOS (6.79 %, w/w) and CU (0.45 %, w/w) produced minimum thawing losses and the highest gel strength of surimi after five times FTCs. MOS, CU, and their mixture demonstrated cryoprotective effects on grass carp surimi. Compared to MOS or CU alone, MOS-CU displayed synergistic cryoprotective effects, as evidenced by the better prevention of thawing losses of surimi, the superior retardation of the aggregation and denaturation of MP, the amelioration of the gel strength and WHC of surimi gel. Moreover, the MOS-CU mixture demonstrated cryoprotective effects equivalent to those of commercial cryoprotectant on grass carp surimi from zero to five times FTCs and even outperformed CC after seven times FTCs. |
| format | Article |
| id | doaj-art-e8e91bf593f94a1d927db3996d7dfc53 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e8e91bf593f94a1d927db3996d7dfc532025-02-12T05:32:43ZengElsevierFood Chemistry: X2590-15752025-01-0125102250Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimiYanxin Lin0Lingzhi Zhang1Wanting Tang2Jing Ren3Yijie Mo4Xiao Guo5Lizhong Lin6Yuqin Ding7College of Food Science and Engineering, National Engineering Research Center for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha 410004, ChinaCollege of Food Science and Engineering, National Engineering Research Center for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha 410004, ChinaCollege of Food Science and Engineering, National Engineering Research Center for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha 410004, ChinaCollege of Food Science and Engineering, National Engineering Research Center for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha 410004, ChinaCollege of Food Science and Engineering, National Engineering Research Center for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha 410004, ChinaCollege of Food Science and Engineering, National Engineering Research Center for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha 410004, ChinaCollege of Food Science and Engineering, National Engineering Research Center for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha 410004, ChinaCorresponding author.; College of Food Science and Engineering, National Engineering Research Center for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha 410004, ChinaThe cryoprotective effects of mannan oligosaccharides (MOS) and curdlan (CU) on the quality of grass carp surimi after freeze-thaw cycles (FTCs) were assessed using the response surface methodology. The optimal contents of MOS (6.79 %, w/w) and CU (0.45 %, w/w) produced minimum thawing losses and the highest gel strength of surimi after five times FTCs. MOS, CU, and their mixture demonstrated cryoprotective effects on grass carp surimi. Compared to MOS or CU alone, MOS-CU displayed synergistic cryoprotective effects, as evidenced by the better prevention of thawing losses of surimi, the superior retardation of the aggregation and denaturation of MP, the amelioration of the gel strength and WHC of surimi gel. Moreover, the MOS-CU mixture demonstrated cryoprotective effects equivalent to those of commercial cryoprotectant on grass carp surimi from zero to five times FTCs and even outperformed CC after seven times FTCs.http://www.sciencedirect.com/science/article/pii/S2590157525000975Mannan oligosaccharidesCurdlanCryoprotection activitySurimiMyofibrillar protein structureFreeze-thaw cycles |
| spellingShingle | Yanxin Lin Lingzhi Zhang Wanting Tang Jing Ren Yijie Mo Xiao Guo Lizhong Lin Yuqin Ding Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi Food Chemistry: X Mannan oligosaccharides Curdlan Cryoprotection activity Surimi Myofibrillar protein structure Freeze-thaw cycles |
| title | Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi |
| title_full | Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi |
| title_fullStr | Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi |
| title_full_unstemmed | Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi |
| title_short | Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi |
| title_sort | synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi |
| topic | Mannan oligosaccharides Curdlan Cryoprotection activity Surimi Myofibrillar protein structure Freeze-thaw cycles |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000975 |
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