Skip to main content
SpringerLink
Log in

The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi

  • ORIGINAL ARTICLE
  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

The purpose of the present study was to investigate the effects of cryoprotectants (4 % sucrose + 4 % sorbitol) on functional and rheological changes, including thermal stability, dynamic rheological and emulsifying properties, gel texture profile, gel whiteness, gel water-binding capacity, and gel microstructure, in the myofibrillar proteins (MP) of common carp (Cyprinus carpio) surimi subjected to multiple freeze-thaw cycles (FT, 0, 1, 3 and 5 times). Increased numbers of FT cycles were accompanied by reduced thermal transition temperature (T max), reduced enthalpy of denaturation (ΔH) (P < 0.05), and enhanced susceptibility to thermal aggregation. The observation of the gel microstructure indicated that the FT processes produced empty spaces and changed the aggregate gel structure into a coarser-stranded network. The addition of cryoprotectants significantly prevented the reduction of MP thermal stability (P < 0.05). The protective effect on protein functionality was demonstrated by the cryoprotectant’s efficacy in maintaining the three-dimensional gel network by small-strain oscillatory rheological testing and increasing the emulsifying capacity and emulsion stability of the MP. The FT process caused a decrease (P < 0.05) in whiteness, water-binding capacity, and texture (hardness, springiness, and gumminess) of the MP gels, which were reduced by the addition of cryoprotectants. Overall, the FT-induced loss of the abovementioned functional and rheological properties was significantly reduced by the presence of cryoprotectants.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Y.S. Xu, W.S. Xia, F. Yang, J.M. Kim, X.H. Nie, Food Chem. 118, 512–518 (2010)

    Article  CAS  Google Scholar 

  2. M.A. Iglesias-Otero, J. Borderías, C.A. Tovar, J. Food Eng. 101, 281–288 (2010)

    Article  CAS  Google Scholar 

  3. S.Y.K. Shenouda, Adv. Food Res. 26, 275–311 (1980)

    Article  CAS  Google Scholar 

  4. S. Srinivasan, Y.L. Xiong, S.P. Blanchard, J.H. Tidwell, J. Food Sci. 62, 123–127 (1997)

    Article  CAS  Google Scholar 

  5. M.B. Hale, M.E. Waters, Mar. Fish. Rev. 42, 18–21 (1981)

    Google Scholar 

  6. R. Hamm, in Delocalization of mitochondrial enzymes during freezing and thawing of skeletal muscle: Proteins at low temperatures, ed. by O.R. Fennema (Advances in Chemistry Series, American Chemical Society, Washington, 1979, Oxford, 1979), p. 191

    Chapter  Google Scholar 

  7. S. Boonsumrej, S. Chaiwanichsiri, S. Tantratian, T. Suzuki, R. Takai, J. Food Eng. 80, 292–299 (2007)

    Article  CAS  Google Scholar 

  8. X.F. Xia, B.H. Kong, Q. Liu, J. Liu, Meat Sci. 83, 239–245 (2009)

    Article  CAS  Google Scholar 

  9. X.F. Xia, B.H. Kong, Y.L. Xiong, Y.M. Ren, Meat Sci. 85, 481–486 (2010)

    Article  CAS  Google Scholar 

  10. X.F. Xia, B.H. Kong, Q. Liu, X.P. Diao, J. Liu, LWT-Food Sci. Technol. 46, 280–286 (2012)

    Article  CAS  Google Scholar 

  11. T.C. Lanier, P. Carvajal, J. Yongsawatdigul, in Surimi gelation chemistry: Surimi and Surimi Seafood, ed. by J.W. Park, 2nd edn. (Marcel Dekker, Inc, New York, 2005), pp. 451–470

    Google Scholar 

  12. L. Campo-Deaño, C.A. Tovar, M.J. Pombo, M.T. Solas, A.J. Borderías, Food Eng. 94, 26–33 (2009)

    Article  Google Scholar 

  13. K.S. Yoon, C.M. Lee, J. Food Sci. 55, 1210–1216 (1990)

    Article  Google Scholar 

  14. B.H. Kong, Y.Y. Guo, X.F. Xia, Q. Liu, H.S. Chen, Food Biophys. (2013). doi:10.1007/s11483-012-9281-0

    Google Scholar 

  15. K.N. Pearce, J.E. Kinsella, J. Agr, Food Chem. 26, 16–23 (1978)

    Google Scholar 

  16. D.J. Wright, I.B. Leach, P. Wilding, J. Sci, Food Agric 28, 557–564 (1977)

    Article  CAS  Google Scholar 

  17. K. Somjit, Y. Ruttanapornwareesakul, K. Hara, Y. Nozaki, Food Res. Int. 38, 345–355 (2005)

    Article  CAS  Google Scholar 

  18. Y.L. Xiong, in Structure-functionality relationships of muscle proteins: Food protein and their application, ed. by S. Damodaran, A. Paraf (Marcel Dekker, Inc, New York, 1997), pp. 341–392

    Google Scholar 

  19. H. Chen, S. Xu, Z. Wang, J. Food Eng. 80, 1051–1059 (2007)

    Article  CAS  Google Scholar 

  20. X.K. Li, W.S. Xia, Carbohydr Polym 82, 958–964 (2010)

    Article  CAS  Google Scholar 

  21. J.C. Ramírez-Suárez, Y.L. Xiong, Meat Sci. 65, 899–907 (2003)

    Article  Google Scholar 

  22. B.H. Kong, Y.L. Xiong, X. Cui, X. Zhao, Food Bioproc Technol 6, 169–176 (2013)

    Article  CAS  Google Scholar 

  23. A. Karim, R. Bhat, Food Hydrocoll 23, 563–576 (2009)

    Article  CAS  Google Scholar 

  24. J.S. Hwang, K.M. Lai, K.C. Hsu, Food Chem. 104, 746–753 (2007)

    Article  CAS  Google Scholar 

  25. Y. Sultanbawa, E.C.Y. Li-Chan, Food Res. Int. 31, 87–98 (1998)

    Article  Google Scholar 

  26. T. Arakawa, S.N. Timashe, Biol. Chem 21, 6536–6544 (1982)

    CAS  Google Scholar 

  27. A. Patist, H. Zoerb, Colloids. Surfaces B. 40, 107–113 (2005)

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This study was supported by the National 12th Five-Year Science and Technology Support Plan of China (Grant no. 2012BAD28B02), the Research Item of the Department of Education in Heilongjiang (Grant no. 12511053), and the Special Research Fund of Higher School Doctoral Programme in China (Grant no. 20102325110011).

Author information

Authors and Affiliations

  1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China

    Hongsheng Chen, Baohua Kong, Yuanyuan Guo, Xiufang Xia & Peijun Li

  2. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China

    Hongsheng Chen

  3. College of Animal Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China

    Xinping Diao

Authors
  1. Hongsheng Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Baohua Kong
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yuanyuan Guo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Xiufang Xia
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Xinping Diao
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Peijun Li
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Baohua Kong.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Chen, H., Kong, B., Guo, Y. et al. The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi. Food Biophysics 8, 302–310 (2013). https://doi.org/10.1007/s11483-013-9305-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-013-9305-4

Keywords

Search

Navigation