Functional Properties Changes of Common Carp Proteins Influenced by Frozen Storage with Different Additives

The objective of the present study was to examine the functional properties changes of common carp myofibrillar protein (MP) due to frozen storage with cryoprotectants and different antioxidants. Common carp surimi was stored in −25 ℃ for 0, 30, 60, 90, 120 d with different additives (control sample, sample with cryoprotectants, sample with cryoprotectants + propyl gallate (PG), sample with cryoprotectants + whey proteolytic peptide), then emulsification properties, gel properties and rheological characteristic of common carp MP were evaluated by texture analyzer, electron microscope and rheometer. The results showed that the functional properties of MP were reduced in the frozen storage, which could be proved by the decreasing in the emulsification properties, gel properties and rheological characteristic of common carp MP, but the functional properties of MP decreased less when the surimi frozen stored with cryoprotectants and two kinds of antioxidants. The results showed that the addition of cryoprotectants and antioxidants during the frozen storage of surimi could effectively inhibit the changes of MP structure and thus reduce the deterioration of the functional properties of MP.