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Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Summary

Researchers discovered that mushroom polysaccharides extracted from Flammulina velutipes roots can protect fish surimi (a protein product used in food manufacturing) during frozen storage. When added to surimi at 2% concentration, these natural mushroom extracts prevented protein damage and maintained product quality just as well as traditional chemical preservatives, but without the added sweetness or calories. This finding suggests that mushroom-based compounds could offer a healthier alternative for preserving frozen food products.

Background

Surimi is a myofibrillar protein concentrate from fish that undergoes quality deterioration during frozen storage due to protein oxidation and lipid peroxidation. Commercial cryoprotectants like sucrose and sorbitol are high in calories and sweetness, prompting research into natural alternatives. Flammulina velutipes polysaccharides (FVP) have shown potential cryoprotective effects in previous studies.

Objective

To investigate the effect of Flammulina velutipes polysaccharides on myofibrillar protein oxidation and physicochemical properties of catfish surimi during 75 days of frozen storage at -18°C. The study aimed to evaluate FVP as a natural cryoprotectant alternative to commercial preservatives.

Results

FVP treatment significantly reduced carbonyl content and TBARS values while increasing sulfhydryl content, solubility, and Ca2+-ATPase activity compared to control. The 2% FVP group showed improved water-holding capacity, gel strength, elastic modulus, and loss modulus. Microstructure analysis revealed denser, more continuous gel networks in FVP-treated samples, with effectiveness comparable to commercial protectants (4% sucrose and sorbitol).

Conclusion

Flammulina velutipes polysaccharides effectively function as a natural cryoprotectant for frozen surimi, mitigating protein denaturation and oxidation while improving gel quality and structural integrity. The 2% FVP treatment demonstrated comparable effectiveness to commercial cryoprotectants without excessive sweetness or high caloric content, suggesting potential for industrial application in surimi preservation.
  • Published in:Frontiers in Nutrition,
  • Study Type:Experimental Study,
  • Source: PMID: 37818336, DOI: 10.3389/fnut.2023.1268580
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