Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage.
The aim of this study was to investigate the effects of young apple polyphenols (YAP) on the quality of grass cap surimi (GCS) during storage at 4°C. The addition of YAP into GCS was found to be effective in delaying lipid oxidation, soluble myofibrillar protein (SMP) degradation and changes of L∗, a∗ and b∗ values of GCS. Chlorogenic acid was screened to be the primary component showing preservative effects. YAP was shown to protect the functional properties of SMP during cold storage, retarding both the decrease in emulsifying activity and stability, and the increase in surface hydrophobicity of SMP. Additionally, the loss of gel strength and texture of GCS with YAP were significantly (P<0.05) lower than that of GCS without YAP during cold storage. Therefore, YAP may be developed as a natural antioxidant to maintain the quality and to extend the shelf life of freshwater fish surimi.
['Sun|Lijun|L|', 'Sun|Jiaojiao|J|', 'Thavaraj|Pridhuvi|P|', 'Yang|Xingbin|X|', 'Guo|Yurong|Y|']
D000328:Adult D000818:Animals D000975:Antioxidants D002347:Carps D002392:Catechin D002726:Chlorogenic Acid D005260:Female D005503:Food Additives D005519:Food Preservation D063427:Food Quality D061353:Food Storage D006801:Humans D050356:Lipid Metabolism D008297:Male D027845:Malus D009124:Muscle Proteins D010695:Phlorhizin D059808:Polyphenols D017747:Seafood D013649:Taste
Young apple polyphenols Preservative effects Colour values Functional and gel properties Grass carp surimi Lipid and protein degradation