title: Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince.
abstract: Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysates prepared using different commercial proteases in unwashed fish mince were investigated. Gelatin hydrolysates prepared using either Alcalase or Flavourzyme, were effective in preventing lipid oxidation as evidenced by the lower thiobarbituric acid-reactive substances formation. Gelatin hydrolysates were able to retard protein oxidation as indicated by the retarded protein carbonyl formation and lower loss in sulfhydryl content. In the presence of gelatin hydrolysates, unwashed mince had higher transition temperature of myosin and higher enthalpy of myosin and actin as determined by differential scanning calorimetry. Based on low field proton nuclear magnetic resonance analysis, gelatin hydrolysates prevented the displacement of water molecules between the different compartments, thus stabilizing the water associated with myofibrils in unwashed mince induced by repeated freeze-thawing. Oligopeptides in gelatin hydrolysates more likely contributed to the cryoprotective effect. Thus, gelatin hydrolysate could act as both antioxidant and cryoprotectant in unwashed fish mince.
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors: Mehdi
authors: M
authors: Nikoo
authors: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
authors: Soottawat
authors: S
authors: Benjakul
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xmxu@jiangnan.edu.cn.
authors: Xueming
authors: X
authors: Xu
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D003451:Cryoprotective Agents / Q000737:chemistry*; D010450:Endopeptidases / Q000378:metabolism; D005396:Fish Products; D005399:Fishes; D005511:Food Handling; D005615:Freezing; D005780:Gelatin / Q000737:chemistry*; D050356:Lipid Metabolism; D008970:Molecular Weight; D009842:Oligopeptides / Q000737:chemistry; D050050:Protein Carbonylation; D011492:Protein Hydrolysates / Q000737:chemistry*; D012867:Skin / Q000737:chemistry*; D013381:Subtilisins / Q000378:metabolism; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000975:Antioxidants; D003451:Cryoprotective Agents; D009842:Oligopeptides; D011492:Protein Hydrolysates; D017392:Thiobarbituric Acid Reactive Substances; D005780:Gelatin; D010450:Endopeptidases; C412470:flavourzyme; D013381:Subtilisins
keywords: Amur sturgeon; Antioxidant activity; Cryoprotective effect; Gelatin hydrolysate; Unwashed fish mince