Influence of Konjac oligo-glucomannan as cryoprotectant on physicochemical and structural properties of silver carp surimi during fluctuated frozen storage
Noman Walayat, Wei Tang, Asad Nawaz, Yuting Ding, Jianhua Liu, José M. Lorenzo
Abstract
The aim of this study was to analyze the effect of Kanjoc oligo-glucomannan (KOG) on functional and structural changes in silver carp surimi during fluctuated (FLUC) frozen storage. During this study, KOG was prepared and added 1 and 3% in surimi and myofibrillar protein (MP) and compared with a positive control (PC) of sucrose and sorbitol mixture added samples. The results showed that the water holding capacity (WHC), textural and structural properties decreased during FLUC-I and FLUC-II, indicating that it could be due to protein denaturation induced by the formation of irregular crystallizations and recrystallization. Moreover, it was noted that the addition of KOG (3%) enhanced the stability of α-helix content (58–47%) during FLUC-I and (60–50%) during FLUC-II by inhibiting the hydrophobic residue exposure and change in aromatic amino acids. Meanwhile, KOG (3%) enhanced the textural properties by inhibiting the freeze induced protein denaturation. During FLUC frozen storage, the KOG (3%) was found to be a more effective concentration than conventional cryoprotectant mixture (PC). At industrial level, KOG (3%) could be used as a potential alternative to conventional cryoprotectants to attain prolonged commercial and economic values of silver carp.