Kappa-carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage.

Background: The cryoprotective effect of xylooligosaccharide (XO) and kappa-carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to -18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi and myofibrillar proteins to analyze the water mobility and its influence on structural attributes.

Results: The temperature fluctuation significantly increased the structural alteration in samples with no treatments due to oxidative changes, protein denaturation and recrystallization. Meanwhile, the mixture of XO and KC (XO/KC 3%) significantly reduced the tertiary and secondary structural alterations by preventing the oxidative changes in α-helix and tryptophan (Trp) residues. Moreover, XO/KC (3%) inhibited water mobility, hindering the T relaxation time, as compared to the samples added with KC (3%) and the positive control. Interestingly, the XO/KC (3%) mixture significantly reduced the formation of extracellular spaces and recrystallization by restricting the partial dehydration of muscles and extracellular solution concentration.

Conclusion: From the current results, it can be concluded that the XO/KC mixture could be efficient in protecting aquatic food proteins during fluctuating frozen storage by preventing the exposure of Trp residues and α-helix contents. Moreover, XO/KC restricted the water mobility by establishing a bond and making water unavailable for crystallization and recrystallization. Therefore, XO/KC could be used as an effective mixture to prevent fluctuated and frozen storage changes in aquatic foods. © 2024 Society of Chemical Industry.