Gelatin hydrolysates from sliver carp (Hypophthalmichthys molitrix) improve the antioxidant and cryoprotective properties of unwashed frozen fish mince. (25th May 2021)

• Record Type: Journal Article
• Authors: Zhang, Haiping; Zhang, Yijun; Javed, Miral; Cheng, Mengying; Xiong, Shanbai; Liu, Youming
• Is Part Of: International journal of food science & technology. Volume 57:Number 5(2022)
• Page Start: 2619
• Page End: 2627
• Publication Date: 2021-05-25
• Subjects: Antioxidant activity -- cryoprotectant -- freeze‐thaw cycle -- gelatin hydrolysate -- unwashed fish mince; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15121
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In this study, gelatin extracted from silver carp skin was hydrolysed by different enzymes (alcalase, papain and flavourzyme), aiming to improve the storage stability of unwashed fish mince during freeze‐thaw cycles. Flavourzyme hydrolysates exhibited the highest DPPH scavenging activity (1.2‐fold of alcalase, 1.6‐fold of papain) and reducing ability (1.2‐fold of alcalase, 2.3‐fold of papain), while the alcalase hydrolysates demonstrated the highest Fe 2+ chelating ability. Moreover, fish mince treated with the mixture of flavourzyme hydrolysates and sucrose exhibited higher sulfhydryl and salt‐soluble protein contents, greater Ca 2+ ‐ATPase activity and better water holding capacity. Hence, the gelatin hydrolysates of flavourzyme from silver carp skin are promising candidates as natural and high‐performance antioxidant and cryoprotectants in fish mince processing. Abstract : Three kinds of protease (Alcalase, papain and flavourzyme) were used to hydrolyze the gelatin from silver carp skin at their optimal conditions. By comparing the antioxidant and cryoprotective properties in unwashed fish minces during freeze‐thaw cycles, we concluded that flavourzyme hydrolysate was the most effective in retarding the quality deterioration, which represented a promising antioxidant and cryoprotectant for unwashed fish mince storage.