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Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action
International Journal of Food Properties ( IF 2.9 ) Pub Date : 2020-01-01 , DOI: 10.1080/10942912.2019.1710533
Bin Zhang 1 , Hui Yao 1 , He Qi 1 , Xiao-guo Ying 1
Affiliation  

ABSTRACT Sugar alcohols, also known as polyols, have been widely applied in food products for their unique properties. In this work, the effect of soaking treatments composed of the sugar alcohols xylitol, sorbitol, erythritol, lactitol, mannitol, maltitol, and isomaltitol on the quality properties of peeled Pacific white shrimp during frozen storage were evaluated. Samples treated with water and sodium pyrophosphate (Na4P2O7) were designated as the negative and positive controls, respectively. The results indicated that significant improvements were found in thawing, pressing, and cooking loss, myofibrillar protein content, myofibrillar Ca2+-ATPase activity, and textural variables in xylitol- and mannitol-treated shrimp as compared to that of control samples. Water mobility analyses showed that xylitol and mannitol effectively increased the relaxation times T 21 and T 22 and the percentage of A 21 (trapped water) but decreased the percentage of A 22 (free water) in muscle tissue. Additionally, the microstructural results indicated that soaking in xylitol and mannitol significantly slowed the damage caused to muscle tissues by large ice crystals. Here, the incorporated xylitol and mannitol molecules presumably replaced water molecules by forming large hydrogen bonds with the muscle proteins, thereby stabilizing their structures in the absence of water while in the frozen state and suppressing the destruction of tissue structure. To note, the lactitol, isomaltitol, and maltitol used in this study did not seem to significantly contribute to cryoprotective effects on shrimp muscle during the experimental period.

中文翻译:

不同糖醇对南美白对虾(Litopenaeus vannamei)冷冻贮藏期间的冷冻保护特性及其可能的作用机制

摘要糖醇,也称为多元醇,因其独特的性能而被广泛应用于食品中。在这项工作中,评估了由糖醇木糖醇、山梨糖醇、赤藓糖醇、乳糖醇、甘露醇、麦芽糖醇和异麦芽糖醇组成的浸泡处理对冷冻储存期间去皮太平洋白虾品质特性的影响。用水和焦磷酸钠 (Na4P2O7) 处理的样品分别指定为阴性和阳性对照。结果表明,与对照样品相比,木糖醇和甘露糖醇处理的虾在解冻、压榨和蒸煮损失、肌原纤维蛋白含量、肌原纤维 Ca2+-ATP 酶活性和质地变量方面有显着改善。水迁移率分析表明,木糖醇和甘露糖醇有效地增加了弛豫时间 T 21 和 T 22 以及 A 21 (截留水)的百分比,但降低了肌肉组织中 A 22 (游离水)的百分比。此外,微观结构结果表明,浸泡在木糖醇和甘露醇中可以显着减缓大冰晶对肌肉组织造成的损伤。在这里,结合的木糖醇和甘露糖醇分子可能通过与肌肉蛋白质形成大的氢键来取代水分子,从而在没有水的情况下稳定它们的结构,同时在冷冻状态下抑制组织结构的破坏。需要注意的是,乳糖醇、异麦芽糖醇、
更新日期:2020-01-01
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