AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food & Medicine Homology Article
PDF (3.1 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access | Online First

Effect of glycosylated fish gelatin hydrolysate on the quality of shrimp surimi gels during frozen storage

Qiu-Yu Lu1, Yue Chao1, Lian-Ying Xu2, Chun-Hong Yuan3, Wen-Ge Yang1, Tao Huang1 ( )
College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo 315500, China
Faculty of Agriculture, Iwate University, Ueda 3-8-18, Morioka, Iwate 020-8550, Japan
Show Author Information

Highlights

(1) Various kinds of glycosylation fish gelatin hydrolysis products (GPs) were prepared.

(2) Glycosylation GPs could retard the deterioration quality of frozen shrimp surimi.

(3) Ribose glycated GP could replace commercial cryoprotectants.

Abstract

This study mainly investigated the antifreeze efficiency of various glycosylated fish gelatin hydrolysates (GPs) on the storage quality of shrimp surimi gels (SSGs) during frozen storage. Glycosylated fish gelatine hydrolysate and commercial antifreeze were found to increase the brightness and whiteness of minced shrimp gels during freezing and storage and to reduce a* and b*. It was found that the addition of glycosylated GPs effectively improved the color, texture, and rheological properties of SSGs while inhibiting protein oxidation. Among the tested GPs and commercial antifreeze, ribose glycosylated GP (RGP) exhibited the highest antifreeze properties. Moreover, RGP significantly exhibited strong antimicrobial properties against Hivarius spp. and Pseudoalteromonas spp. In conclusion, RGP has the potential to replace traditional commercial cryoprotectant and offers a new strategy for preserving aquatic products.

Graphical Abstract

The results showed that glycosylated fish gelatin hydrolysates (GPs) could retard the deterioration quality of frozen shrimp surimi. Compared with other GPs and commercial cryoprotectants, ribose glycosylated GP (RGP) had the highest anti-freezing and properties and antimicrobial properties. RGP could replace the traditional commercial cryoprotectant for preserving aquatic products.

Keywords

gelatin hydrolysateglycosylation reactionshrimp surimiLitopenaeus vannameigfrozen storage quality

References

【1】
【1】
 
 
Crossref Google Scholar
Food & Medicine Homology
DOI: 10.26599/FMH.2026.9420102

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Cite this Report
Close
Close
Cite this article:
Lu Q-Y, Chao Y, Xu L-Y, et al. Effect of glycosylated fish gelatin hydrolysate on the quality of shrimp surimi gels during frozen storage. Food & Medicine Homology, 2025, https://doi.org/10.26599/FMH.2026.9420102

1049

Views

121

Downloads

2

Crossref
Received: 26 October 2024
Revised: 10 December 2024
Accepted: 10 December 2024
Published: 14 April 2025
© National R & D Center for Edible Fungus Processing Technology 2025. Published by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).