Effect of the New Cryoprotectants on Gel Properties of Silver Carp Surimi

摘要

The cryoprotectives effect of new protein cryoprotectant, conventional cryoprotectant and conventional with new cryoprotectant (mixed cryoprotectant) in washing or not washing silver carp surimi protein denaturation were studied during freezing using waterholding capacity, gel strength, folding experiment, myoglobulin and actomyosin as indicators. The results indicated that new cryoprotectant and conventional cryoprotectant significantly enhanced silver carp surimi's expressible moisture, gel strength, folding performance, and amount of new cryoprotectant was 0.3% (w/w), had the relative best enhanced, and mixed cryoprotectant had the best enhanced.