Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage
This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (<i>w</i>/<i>w</i>) of α-TOH was added into the surimi and subje...
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| Format: | Article |
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MDPI AG
2019-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/4/710 |
| _version_ | 1811203844170842112 |
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| author | Shuwei Tang Guangxin Feng Wenxuan Cui Ruichang Gao Fan Bai Jinlin Wang Yuanhui Zhao Mingyong Zeng |
| author_facet | Shuwei Tang Guangxin Feng Wenxuan Cui Ruichang Gao Fan Bai Jinlin Wang Yuanhui Zhao Mingyong Zeng |
| author_sort | Shuwei Tang |
| collection | DOAJ |
| description | This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (<i>w</i>/<i>w</i>) of α-TOH was added into the surimi and subjected to frozen storage, and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, <i>w</i>/<i>w</i>) was used as a positive control. Based on total viable count, pH and whiteness, α-TOH exhibited a better protection for frozen sturgeon surimi than cryoprotectant during frozen storage. According to soluble protein content, carbonyl content, total sulfhydryl content, and surface hydrophobicity, α-TOH and cryoprotectant showed the same effects on retarding changes of proteins. The results of breaking force, deformation, gel strength, water-holding capacity and microstructure of sturgeon surimi indicated that the gel properties of frozen sturgeon surimi were retained by α-TOH. Our results suggest that α-TOH is an attractive candidate to maintain the quality of sturgeon surimi during frozen storage. |
| first_indexed | 2024-04-12T03:01:54Z |
| format | Article |
| id | doaj.art-818e48b8e47b495b9b05be7f23bdba2b |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-12T03:01:54Z |
| publishDate | 2019-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-818e48b8e47b495b9b05be7f23bdba2b2022-12-22T03:50:38ZengMDPI AGMolecules1420-30492019-02-0124471010.3390/molecules24040710molecules24040710Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen StorageShuwei Tang0Guangxin Feng1Wenxuan Cui2Ruichang Gao3Fan Bai4Jinlin Wang5Yuanhui Zhao6Mingyong Zeng7College of Food Science and Engineering, Ocean University of China, Qingdao 266003, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, ChinaPenglai Aquatic Product Technology Promotion Department, Yantai 265600, ChinaSchool of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, ChinaHangzhou Qiandaohu Sturgeon Technology Co., Ltd., Hangzhou 310000, ChinaHangzhou Qiandaohu Sturgeon Technology Co., Ltd., Hangzhou 310000, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, ChinaThis study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (<i>w</i>/<i>w</i>) of α-TOH was added into the surimi and subjected to frozen storage, and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, <i>w</i>/<i>w</i>) was used as a positive control. Based on total viable count, pH and whiteness, α-TOH exhibited a better protection for frozen sturgeon surimi than cryoprotectant during frozen storage. According to soluble protein content, carbonyl content, total sulfhydryl content, and surface hydrophobicity, α-TOH and cryoprotectant showed the same effects on retarding changes of proteins. The results of breaking force, deformation, gel strength, water-holding capacity and microstructure of sturgeon surimi indicated that the gel properties of frozen sturgeon surimi were retained by α-TOH. Our results suggest that α-TOH is an attractive candidate to maintain the quality of sturgeon surimi during frozen storage.https://www.mdpi.com/1420-3049/24/4/710sturgeon surimiphysicochemical propertiesα-tocopherolfrozen storage |
| spellingShingle | Shuwei Tang Guangxin Feng Wenxuan Cui Ruichang Gao Fan Bai Jinlin Wang Yuanhui Zhao Mingyong Zeng Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage Molecules sturgeon surimi physicochemical properties α-tocopherol frozen storage |
| title | Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage |
| title_full | Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage |
| title_fullStr | Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage |
| title_full_unstemmed | Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage |
| title_short | Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage |
| title_sort | effect of α tocopherol on the physicochemical properties of sturgeon surimi during frozen storage |
| topic | sturgeon surimi physicochemical properties α-tocopherol frozen storage |
| url | https://www.mdpi.com/1420-3049/24/4/710 |
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