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Changes in functional properties of common carp ( Cyprinus carpio ) myofibrillar protein as affected by ultrasound‐assisted freezing
Author(s) -
Sun Qinxiu,
Zhang Chao,
Li Qixuan,
Xia Xiufang,
Kong Baohua
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15386
Subject(s) - cyprinus , chemistry , common carp , myofibril , emulsion , chromatography , food science , particle size , water holding capacity , zeta potential , fish <actinopterygii> , biochemistry , materials science , fishery , biology , nanoparticle , nanotechnology
Abstract Ultrasound‐assisted freezing (UF) has proven to be a method that can effectively increase the freezing rate of frozen food and improve its quality. The functional properties of myofibrillar proteins (MP) are important factors that affect the further processing quality of meat products. At present, the effect of UF on the functional properties of frozen MP is not yet clear. Therefore, in the present study, changes in the functional properties (emulsifying and gel properties) of MP in common carps ( Cyprinus carpio ) frozen with UF at different power levels were investigated. The results revealed that, compared with immersion freezing (IF), UF at 175 W (UF‐175) effectively inhibited the decrease in protein solubility, absolute Zeta potential, emulsion activity index, storage modulus ( G' ), and loss modulus ( G'' ) caused by freezing. UF‐175 sample had lower protein turbidity, and smaller protein particle size than any other frozen samples ( P < 0.05), which suggested that UF‐175 inhibited protein aggregation induced by freezing. In addition, shorter T 21 and T 22 relaxation times were obtained in UF‐175 sample than other frozen samples, indicating that UF‐175 reduced the mobility of immobilized and free water. Accordingly, UF‐175 sample had higher gel strength and water holding capacity than other frozen samples ( P < 0.05). A denser and more uniform gel network structure was also found in UF‐175 sample than other frozen samples. In general, improved functional properties of common carp MP can be achieved by optimal UF.