Gelatin hydrolysates from sliver carp ( <i>Hypophthalmichthys molitrix</i> ) improve the antioxidant and cryoprotective properties of unwashed frozen fish mince
Haiping Zhang, Yijun Zhang, Miral Javed, Mengying Cheng, Shanbai Xiong, Youming Liu
Abstract
Summary In this study, gelatin extracted from silver carp skin was hydrolysed by different enzymes (alcalase, papain and flavourzyme), aiming to improve the storage stability of unwashed fish mince during freeze‐thaw cycles. Flavourzyme hydrolysates exhibited the highest DPPH• scavenging activity (1.2‐fold of alcalase, 1.6‐fold of papain) and reducing ability (1.2‐fold of alcalase, 2.3‐fold of papain), while the alcalase hydrolysates demonstrated the highest Fe 2+ chelating ability. Moreover, fish mince treated with the mixture of flavourzyme hydrolysates and sucrose exhibited higher sulfhydryl and salt‐soluble protein contents, greater Ca 2+ ‐ATPase activity and better water holding capacity. Hence, the gelatin hydrolysates of flavourzyme from silver carp skin are promising candidates as natural and high‐performance antioxidant and cryoprotectants in fish mince processing.