Journal
ULTRASONICS SONOCHEMISTRY
Volume 92, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2022.106259
Keywords
Ultrasound; Alginate Oligosaccharide; Freeze-Thaw Cycle; Crayfish; Water Retention; Myofibrillar Proteins
Categories
Ask authors/readers for more resources
The study investigated the effects of alginate oligosaccharide (1%, w/v) with ultrasound-assisted soaking (AUS) on the physicochemical properties of cooked and frozen crayfish after repeated freeze-thaw cycles. The results showed that AUS treatment improved water-holding capacity, reduced ice crystal size, enhanced solubility and zeta potential, maintained protein structure, and mitigated denaturation of myofibrillar proteins.
To improve the quality of cooked and frozen crayfish after repeated freeze-thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19.47 % higher than the untreated samples. Low-field nuclear magnetic resonance confirmed that mobile water (T22) in the samples after 5 times of freeze-thaw cycles was reduced by 13.02 % and 29.34 % with AUS and without treatment, corre-spondingly; and with AUS and without treatment, average size of the ice crystals was around 90.26 mu m2 and 113.73 mu m2, and average diameter of the ice crystals was 5.83 mu m and 8.14 mu m, respectively; furthermore, it enhanced the solubility and zeta potential, lowered the surface hydrophobicity, reduced the particle size, and maintained the secondary and tertiary structures of myofibrillar protein (MP) after repeated freeze-thawing. Gel electrophoresis revealed that the AUS treatment mitigated the denaturation of MPs. Scanning electron micro-scopy revealed that the AUS treatment preserved the structure of the tissue. These findings demonstrated that the AUS treatment could enhance the water retention and physicochemical properties of protein within aquatic meat products during temperature fluctuations..
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available