Effect of boneprotein hydrolyzates on the quality and structure of surimi protein during cold storage

The effects of boneprotein hydrolysates on antioxidant and the protective function of the myofibrillar protein of carp surimi at 4℃ were investigated. The color parameters (whiteness , L* ) , thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) of carp surimi, and the ATPase activity, total sulfydryl content and surface hydrophobicity of carp surimi myofibrillar protein were measured at different storage time (0, 1, 3, 5, 7d) . The results indicated that the TBARS, TVB-N and the surface hydrophobicity showed a trend to decrease, while the Ca 2+ -ATPase activity, total sulfydryl content showed a trend to increase and the color improved significantly with increasing the addition of boneprotein hydrolysates. The effect of samples with 7% addition was most obvious, compared with the samples without boneprotein hydrolyzates, the TVB-N and surface hydrophobicity of the samples with 7% addition decreased by 1.3g/100g and 1.80μg (p<0.05) after 7d of cold storage, respectively. The results demonstrated that boneprotein hydrolysates can inhibit fat oxidation and prevent protein denaturation significantly.