Journal
FOOD CHEMISTRY
Volume 224, Issue -, Pages 372-381Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.12.097
Keywords
Young apple polyphenols; Grass carp surimi; Preservative effects; Lipid and protein degradation; Colour values; Functional and gel properties
Funding
- China Agriculture Research System from Ministry of Agriculture of People's Republic of China [CARS-28]
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The aim of this study was to investigate the effects of young apple polyphenols (YAP) on the quality of grass cap surimi (GCS) during storage at 4 degrees C. The addition of YAP into GCS was found to be effective in delaying lipid oxidation, soluble myofibrillar protein (SMP) degradation and changes of L*, a* and b* values of GCS. Chlorogenic acid was screened to be the primary component showing preservative effects. YAP was shown to protect the functional properties of SMP during cold storage, retarding both the decrease in emulsifying activity and stability, and the increase in surface hydrophobicity of SMP. Additionally, the loss of gel strength and texture of GCS with YAP were significantly (P < 0.05) lower than that of GCS without YAP during cold storage. Therefore, YAP may be developed as a natural antioxidant to maintain the quality and to extend the shelf life of freshwater fish surimi. (C) 2016 Elsevier Ltd. All rights reserved.
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