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

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.