@article{YANG2025, 
author = {Huan YANG and Zihao WANG and Jia ZHENG and Dong ZHAO and Chongde WU},
title = {Effect of cryoprotective properties of Huangshui polysaccharides on surimi},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {8},
pages = {249-255},
keywords = {Huangshui polysaccharides, bass, surimi, cryoprotectant, myofibrillar protein},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.08.036},
doi = {10.11882/j.issn.0254-5071.2025.08.036},
abstract = {Using ultrapure water treatment as the negative control and a mixed solution of 4% sucrose and 4% sorbitol treatment as the positive control, the bass surimi samples (HSP experimental group) was treated with Huangshui (a by-product of strong-flavor (Nongxiangxing) Baijiu) polysaccharides as the cryoprotectant. The effects of Huangshui polysaccharides on cryoprotective properties of surimi were investigated by measuring the myofibrillar protein and physical properties of surimi samples during the cryopreservation period (2-5 weeks). The results showed that during the cryopreservation period, the absorption peak intensity of surimi myofibrillar protein in the HSP experimental group at around 300 nm was significantly higher than that in the negative control group, and was higher than that in the positive control group three weeks before cryopreservation. The total thiol content and Ca2+-ATPase activity were both higher than those of the negative control and the positive control. At 5 weeks of cryopreservation, they were 38.79% and 6.26% higher than those of the negative control, respectively. With the extension of cryopreservation time, the content of myosin heavy chains in the HSP experimental group decreased, but was always higher than that in the negative control and positive control groups. In addition, surimi treated with Huangshui polysaccharides had a higher water-holding capacity. The apparent morphology of surimi and the fibrous tissue structure of muscle tissue were complete, and the arrangement and connection were orderly. In conclusion, Huangshui polysaccharides could effectively slow down the freezing denaturation process of surimi myofibrillar protein, while enhancing the water-holding capacity of surimi, maintaining its apparent morphology and the integrity of muscle tissue structure. The research results provided theoretical guidance for the application expansion of Huangshui polysaccharides and the development of surimi cryoprotectants.}
}