Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls
This investigation aimed to assess the effects of whey protein hydrolysate (WPH) on the oxidative stability of protein and the ability of <i>Scomberomorus niphoniu</i> surimi balls to retain water after repeated freeze–thaw (F–T) cycles. Ten percent natural whey peptides (NWP), 5% WPH, 1...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/3/403 |
| _version_ | 1797318779293663232 |
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| author | Xiaowen Zhang Shaojing Zhong Lingru Kong Xiaohan Wang Juan Yu Xinyan Peng |
| author_facet | Xiaowen Zhang Shaojing Zhong Lingru Kong Xiaohan Wang Juan Yu Xinyan Peng |
| author_sort | Xiaowen Zhang |
| collection | DOAJ |
| description | This investigation aimed to assess the effects of whey protein hydrolysate (WPH) on the oxidative stability of protein and the ability of <i>Scomberomorus niphoniu</i> surimi balls to retain water after repeated freeze–thaw (F–T) cycles. Ten percent natural whey peptides (NWP), 5% WPH, 10% WPH, 15% WPH, 0.02% butyl hydroxyl anisole (BHA), and a control group that did not receive any treatment were the six groups that were employed in the experiment. The cooking loss, water retention, total sulfhydryl content, and carbonyl content of each group were all measured. Notably, it was found that the surimi balls’ capacity to hold onto water and fend off oxidation was enhanced in a dose-dependent manner by the addition of WPH. Furthermore, the results showed that the 15% WPH added to the surimi balls effectively decreased protein oxidation in the F–T cycles and ameliorated the texture deterioration of surimi balls induced by repeated F–T, laying a theoretical foundation for the industrial application of WPH in surimi products. |
| first_indexed | 2024-03-08T03:57:21Z |
| format | Article |
| id | doaj.art-16a25f7e12784d4e9418dc68e768419a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:57:21Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-16a25f7e12784d4e9418dc68e768419a2024-02-09T15:12:05ZengMDPI AGFoods2304-81582024-01-0113340310.3390/foods13030403Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi BallsXiaowen Zhang0Shaojing Zhong1Lingru Kong2Xiaohan Wang3Juan Yu4Xinyan Peng5College of Life Sciences, Yantai University, Yantai 264005, ChinaYantai New Era Health Industry Daily Chemical Co., Ltd., Yantai 264005, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaThis investigation aimed to assess the effects of whey protein hydrolysate (WPH) on the oxidative stability of protein and the ability of <i>Scomberomorus niphoniu</i> surimi balls to retain water after repeated freeze–thaw (F–T) cycles. Ten percent natural whey peptides (NWP), 5% WPH, 10% WPH, 15% WPH, 0.02% butyl hydroxyl anisole (BHA), and a control group that did not receive any treatment were the six groups that were employed in the experiment. The cooking loss, water retention, total sulfhydryl content, and carbonyl content of each group were all measured. Notably, it was found that the surimi balls’ capacity to hold onto water and fend off oxidation was enhanced in a dose-dependent manner by the addition of WPH. Furthermore, the results showed that the 15% WPH added to the surimi balls effectively decreased protein oxidation in the F–T cycles and ameliorated the texture deterioration of surimi balls induced by repeated F–T, laying a theoretical foundation for the industrial application of WPH in surimi products.https://www.mdpi.com/2304-8158/13/3/403surimi ballswhey polypeptidewater retentionantioxidantsensory evaluation |
| spellingShingle | Xiaowen Zhang Shaojing Zhong Lingru Kong Xiaohan Wang Juan Yu Xinyan Peng Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls Foods surimi balls whey polypeptide water retention antioxidant sensory evaluation |
| title | Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls |
| title_full | Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls |
| title_fullStr | Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls |
| title_full_unstemmed | Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls |
| title_short | Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls |
| title_sort | evaluation of the improvement effect of whey protein poly peptides on quality characteristics of repeated freeze thawed spanish mackerel surimi balls |
| topic | surimi balls whey polypeptide water retention antioxidant sensory evaluation |
| url | https://www.mdpi.com/2304-8158/13/3/403 |
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