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Investigation of the protective mechanisms of liquid nitrogen spray freezing and TGase cross-linking on the structural characteristics of surimi gels during frozen storageстатья
Статья опубликована в высокорейтинговом журнале
Статья опубликована в журнале из списка Web of Science и/или Scopus- Авторы: Luo Xiaoying, Ren Guoyan, Yang Qin, An Yueqi, Zhang Juntao, Shirshin Evgeny A., Xiong Shanbai, Hu Yang
- Журнал: Food Chemistry
- Том: 484
- Год издания: 2025
- Издательство: Elsevier BV
- Местоположение издательства: Netherlands
- Номер статьи: 144343
- DOI: 10.1016/j.foodchem.2025.144343
- Аннотация: This study explored the mechanism of liquid nitrogen spray freezing and transglutaminase cross-linking in maintaining surimi gels' structure during storage. Results revealed that structure changes were, on the one hand, related to the growth and recrystallization of ice crystals during storage. Low cross-linking gels with air freezing exhibited minimum value after 20 days of storage, with hardness decreasing by 38.02 %, while −80 °C liquid nitrogen spray freezing combined with 62.99 % cross-linked effectively preserved structure by maintaining uniform ice crystal distribution and preventing microstructural fractures, limiting the hardness decrease to 18.32 %. On the other hand, structure changes were closely associated with protein variations. There were 766 differential proteins identified in the CKb vs. CKa comparison. The enhanced texture retention of 62.99 % cross-linked during storage, in contrast to low cross-linked gel, was probably associated with higher concentrations of structural proteins like A0A3N0XRS8 and A0A3N0YCS0 as well as calcium-related proteins like A0A3N0XCW2 and A0A3N0Y0G9.
- Добавил в систему: Ширшин Евгений Александрович
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