Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Application of Composite Soaking Solution in Fillet Storage and Caco-2 Cell Antioxidant Repair

The inhibitory effect of compound soaking solution on the quality deterioration of fish fillets during storage and its repair effect on a cell oxidative damage model were investigated. Water holding capacity, cooking loss, thawing loss, thiobarbituric acid and sensory evaluation were used to verify that the composite soaking solution could improve the water loss and quality deterioration of fillets during frozen storage. At 180 d, water holding capacity was increased by 4.59% in the compound soaking solution group compared with the control. Cooking loss decreased by 6.47%, and thawing loss decreased by 13.06% (p < 0.05). The TBA value was reduced by 50%, and the degree of lipid oxidation was lower (p < 0.05). The results of the microstructure analysis showed that the tissue structure of fillets treated by the compound soaking solution was more orderly. The oxidative damage model of cells was achieved by soaking in treated fish fillet digestive juice, which inhibited the increase in reactive oxygen species content, maintained the integrity of the cell structure, and increased cell viability by 32.24% (p < 0.05). Compound soaking solution treatment could inhibit the quality deterioration of fish fillets during storage, and the digestive solution of fish fillets could improve the oxidative stress injury of Caco-2 cells induced by H2O2.

Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution

This study focuses on developing a fried fish cake prototype with improved quality and extended shelf-life, enabling room-temperature distribution through an innovative high-temperature and high-process retort method. Surimi-based products typically necessitate cold storage and a refrigerated distribution system, affecting their physical properties and flavor while escalating costs. By incorporating Transglutaminase (TGase), trehalose, and herbal oils, and optimizing the heating process using the response surface methodology, this research addresses challenges related to changes in physical properties, color, and off-flavors during high-temperature and high-pressure treatment. The addition of 0.37% ACTIVA-K TGase significantly enhanced gel strength by promoting protein cross-linking, while 0.75% trehalose improved color stability by suppressing browning, thus enhancing visual appeal. A 0.1% concentration of bay oil effectively enhanced the flavor profile by masking undesirable odors without compromising the sensory quality. Optimized processing conditions maximized DPPH radical scavenging activity, whiteness, and gel strength, ensuring superior product quality and safety. Nutritional analysis confirmed a balanced composition of moisture, protein, essential amino acids, and minerals, in accordance with Korean national standards for acid values. Microstructural examination revealed a uniform network structure, contributing to excellent texture and sensory evaluations. Shelf-life predictions indicated a storage duration of approximately 19 months, surpassing commercially available products and offering a competitive edge. This novel approach allows surimi-based products to be stored and distributed at room temperature, while also providing the potential for increased profitability.

Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage

This work investigated the cryoprotective effect of trehalose (TH) and sodium pyrophosphate (SPP) alone and in combination on myofibrillar protein (MP) oxidation and structural changes in silver carp surimi during 90 days of frozen storage (-20 °C). TH combined with SPP was significantly more effective than single TH or SPP in preventing MP oxidation (P < 0.05), showing a higher SH content (6.05 nmol/mg protein), and a lower carbonyl (4.24 nmol/mg protein) and dityrosine content (1280 A.U.). SDS-PAGE results indicated that TH combined with SPP did not differ significantly from TH and SPP in inhibiting protein degradation but was more effective in inhibiting protein crosslinking. Moreover, all cryoprotectants could stabilise the secondary and tertiary structures and inhibit unfolded and aggregation of MP, with the combination of TH and SPP being the best. It's worth noting that TH combined with SPP had a synergistic effect on inhibiting the decrease in α-helix content and gel-forming ability, and the increase in surface hydrophobicity. Overall, TH combined with SPP could significantly inhibited MP oxidation and structural changes in surimi during frozen storage and improve the gel-forming ability, which was significantly better than single TH or SPP.

Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters

The influence of the incorporation of Artemisia sphaerocephala krasch gum (ASK gum; 0-0.18%) on the water holding capability (WHC), texture, color, rheological property, water distribution, protein conformation and microstructure of pork batters was investigated. The results showed that the cooking yield, WHC and L* value of pork batter gels significantly increased (p < .05) with the increasing incorporation of ASK gum, and the highest value were observed at 0.15%; the a* value decreased significantly (p < .05) and no significance was obtained in b* value (p > .05); the hardness, elasticity, cohesiveness and chewiness increased first and then decreased, and reached the highest value at 0.15%. The rheological results showed that the higher G' value was obtained in pork batters by the incorporation of ASK gum; the low field NMR analysis indicated that ASK gum significantly increased the proportion of P2b and P21 (p < .05) and decreased the proportion of P22 ; Fourier transform infrared spectroscopy (FTIR) indicated that the ASK gum significantly reduced the α-helix content and increased the β-sheet content (p < .05). Scanning electron microscopy results suggested that the incorporation of ASK gum could promote the formation of a more homogeneous and stable microstructure of pork batter gels. Therefore, appropriate incorporation (0.15%) of ASK gum may improve the gel properties of pork batters, and while excessive incorporation (0.18%) could weaken the gel properties.