Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-11 DOI:10.1016/j.foodchem.2025.145524

Mengnan Zhang, Yanshun Xu, Qixing Jiang, Qiyao Wu, Rongying Lan, Wenshui Xia, Dawei Yu

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Abstract

In this study, the effects of three edible mushroom crude polysaccharides, including Tremella polysaccharide (TP), Flammulina velutipes polysaccharide (FVP), and Pleurotus eryngii polysaccharide (PEP) on the freeze-thaw stability of silver surimi were investigated. The findings indicated that 1.0 % FVP and 1.0 % PEP exhibited the most effective cryoprotective properties, while no significant difference was observed between 1.0 % and 2.0 % TP. After five freeze-thaw cycles, the incorporation of 1.0 % TP, 1.0 % FVP, and 1.0 % PEP increased the bound water content in surimi gel by 31.20 %, 26.44 %, and 29.33 %, respectively, and increased the gel strength by 51.82 %, 39.05 %, and 36.95 %, respectively, compared to the control. Meanwhile, adding mushroom crude polysaccharides decreased the loss of α-helix structure, facilitating the formation of a dense and stable protein gel network. This research indicated that all three edible mushroom crude polysaccharides possess excellent cryoprotective capabilities and could serve as potential natural polysaccharide cryoprotectants.

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三种食用菌多糖对鲢鱼鱼糜凝胶冻融稳定性的影响：保水性、凝胶质量和结构特性

研究了银耳多糖（Tremella多糖，TP）、金针菇多糖（金针菇多糖，FVP）和杏侧耳多糖（Pleurotus eryngii多糖，PEP） 3种食用菌粗多糖对银鱼糜冻融稳定性的影响。结果表明，1.0 % FVP和1.0 % PEP具有最有效的冷冻保护性能，而1.0 %和2.0 % TP之间无显著差异。五个冻融循环后,将1.0 % TP, % FVP, 1.0和1.0 % PEP鱼肉酱凝胶中的束缚水含量增加了31.20 %, % 26.44和29.33 %,分别和凝胶强度增加了51.82 %, % 39.05和36.95 %,分别与控制。同时，添加香菇粗多糖减少了α-螺旋结构的损失，有利于形成致密稳定的蛋白质凝胶网络。本研究表明，三种食用菌粗多糖均具有良好的冷冻保护能力，可作为潜在的天然多糖冷冻保护剂。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.