2026-06-29T02:49:10Zhttps://docta.ucm.es/rest/oai/requestoai:docta.ucm.es:20.500.14352/1080222025-03-18T12:24:13Zcom_20.500.14352_14col_20.500.14352_15
Docta Complutense
author
Walayat, Noman
author
Wei, Ran
author
Su, Zhucheng
author
Li, Chuan
author
Lorenzo Rodriguez, Jose M.
author
Moreno Conde, Helena María
author
Liu, Jianhua
author
Mohamed Ahmed, Isam A.
2024-09-09T13:22:52Z
2024-09-09T13:22:52Z
2024-08-27
Walayat, N., Wei, R., Su, Z., Li, C., Lorenzo Rodriguez, J. M., Moreno, H. M., … Mohamed Ahmed, I. A. (2024). Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures. CyTA - Journal of Food, 22(1). https://doi.org/10.1080/19476337.2024.2393764
1947-6337
10.1080/19476337.2024.2393764
https://hdl.handle.net/20.500.14352/108022
1947-6345
https://doi.org/10.1080/19476337.2024.2393764
Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%) as positive control (PC). The results showed that a significant decline was noted in sulfhydryl contents (SH), an increase in carbonyl groups, and a surface hydrophobicity due to myosin and protein oxidation. Meanwhile, FTC also altered the stability of secondary and tertiary structures due to the denaturative changes in myofibrillar proteins (MP). Meanwhile, samples that incorporated KC (3%), KOG (3%), and PC showed significant stability in MP against FTC induced changes. This is due to their strong hydrophilic and hydrogen interactions. MP samples containing KOG (3%) demonstrated improved cryoprotective abilities against oxidative and structural changes. Thus, we can recommend KOG as a potential cryoprotectant for maintaining the shelf-life of fish and related products on an industrial scale.
eng
Attribution 4.0 International
Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative andstructural changes in silver carp protein induced by fluctuating storage temperatures
journal article
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Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage tempe.pdf
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Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage tempe.pdf.txt