Abstract In this study, the effects of konjac oligo-glucomannan (KOG) on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus) during frozen storage at −18 °C for 50 days were investigated. An aliquot of 0.5% (w/w) of KOG was added into the surimi and subjected to frozen storage (KOG group), and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, w/w) was used as a positive control (S group). The salt soluble protein content, the Ca2+-ATPase activity, total sulfhydryl (SH) content, gel strength, thiobarbituric acid (TBA) value, and whiteness of frozen surimi were determined. After storage for 50 days at −18 °C, the contents of salt soluble protein of KOG group and S group were 14.81% and 21.27% higher than the control, respectively, and the total SH contents of KOG group and S group were 6.90% and 8.46% higher than the control, respectively, and the gel strengths of KOG group and S group were 10.85% and 11.89% higher than the control, respectively. Although the activities of Ca2+-ATPase of KOG group and S group reached to 0.10 ± 0.02 μmol Pi/mg•min−1 and 0.11 ± 0.01 μmol Pi/mg•min−1 after 50 days, respectively, they are significantly different from the control (0.04 ± 0.02) μmol Pi/mg•min−1, which indicated a strong cryoprotective effect of KOG. KOG exhibited more powerful antioxidant activity with lower TBA values than S group. It can be concluded that the addition of conventional cryoprotectant and KOG can inhibit protein denaturation and reduce the decrease of gel strength, but KOG displayed a stronger antioxidant activity with a small addition amount of only 0.5%, despite having no effect to improve the whiteness. These make KOG a promising cryoprotectant candidate using in frozen surimi industry.

中文翻译：

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魔芋低聚葡甘露聚糖对红鱼（Aspitrigla cuculus）冷冻鱼糜理化性质的影响

摘要 在本研究中，研究了魔芋低聚葡甘露聚糖 (KOG) 对红鱼 (Aspitrigla cuculus) 冷冻鱼糜在 -18 °C 冷冻保存 50 天期间理化性质的影响。在鱼糜中加入0.5%（w/w）的KOG进行冷冻保存（KOG组），8%的常规冷冻保护剂（4%山梨糖醇和4%蔗糖，w/w）作为阳性对照（S组）。测定了冷冻鱼糜的盐溶性蛋白质含量、Ca2+-ATPase活性、总巯基(SH)含量、凝胶强度、硫代巴比妥酸(TBA)值和白度。-18℃贮藏50天后，KOG组和S组盐溶蛋白含量分别比对照高14.81%和21.27%，KOG组和S组总SH含量为6.90%和 8。分别比对照组高46%，KOG组和S组的凝胶强度分别比对照组高10.85%和11.89%。虽然KOG组和S组Ca2+-ATPase活性在50天后分别达到0.10±0.02 μmol Pi/mg•min−1和0.11±0.01 μmol Pi/mg•min−1，但与对照组有显着差异。对照 (0.04 ± 0.02) μmol Pi/mg•min−1，表明 KOG 具有很强的冷冻保护作用。与 S 组相比，KOG 表现出更强大的抗氧化活性和更低的 TBA 值。可以得出结论，常规冷冻保护剂和KOG的添加可以抑制蛋白质变性，减少凝胶强度的下降，但KOG在仅0.5%的少量添加量下表现出更强的抗氧化活性，尽管对提高白度没有效果。