Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi

[Display omitted] •Natural deep eutectic solvent (NADES) is obtained from citric acid and trehalose.•NADES with 10 % H2O (v/v) has low viscosity and strong freezing resistance capacity.•A 50 % H2O addition leads to the disappearance of the NADES hydrogen bond.•Water-tailored NADES (w/w) can reduce t...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2023-11, Vol.426, p.136633-136633, Article 136633
Hauptverfasser: Du, Xin, Kong, Baohua, He, Junjie, Zhang, Quanyu, An, Geer, Zhang, Tingting, Xia, Xiufang
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:[Display omitted] •Natural deep eutectic solvent (NADES) is obtained from citric acid and trehalose.•NADES with 10 % H2O (v/v) has low viscosity and strong freezing resistance capacity.•A 50 % H2O addition leads to the disappearance of the NADES hydrogen bond.•Water-tailored NADES (w/w) can reduce the frozen-thawed damage of mirror carp surimi.•Inhibiting effect of 4 % water-tailored NADES on the surimi quality drop is obvious. The inhibitory effect of water-tailored natural deep eutectic solvents (NADES) constructed from citric acid and trehalose with different amounts on the quality deterioration and oxidation of frozen-thawed (F-T) mirror carp (Cyprinus carpio L.) surimi was studied. NADES was obtained by citric acid to trehalose and the effect of moisture addition (v/v) on the structure, physicochemical, and anti-freezing capacity of NADES was assessed. NADES + 10 % H2O has relatively low viscosity (25 %) and strong freezing resistance. However, a 50 % H2O addition leads to the disappearance of the hydrogen bond. The addition of NADES effectively inhibits water loss, migration, and mechanical damage on F-T surimi. An inhibitory effect of 4 % (w/w) NADES on oxidation was verified by a decrease in carbonyl contents (17.4 %, 8.63 %) and TBARS (37.9 %, 15.2 %) of surimi compared with control (P 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136633