Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (<i>Ctenopharyngodon idella</i>) during Frozen Storage
Noman Walayat,
Xiukang Wang,
Asad Nawaz,
Zhongli Zhang,
Abdullah,
Ibrahim Khalifa,
Muhammad Hamzah Saleem,
Bilal Sajid Mushtaq,
Mirian Pateiro,
José M. Lorenzo,
Sajid Fiaz,
Shafaqat Ali
Affiliations
Noman Walayat
Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China
Xiukang Wang
College of Life Sciences, Yan’an University, Yan’an 716000, China
Asad Nawaz
Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China
Zhongli Zhang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Abdullah
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310027, China
This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.
