Cryoprotective role of ice structuring protein/short-chain inulin/trehalose in frozen shrimp surimi: Quality maintenance strategies during freeze-thaw cycles.

Abstract

This study investigated the effects of ice structuring protein (ISP), short-chain inulin (S-INU), and trehalose as cryoprotectants on the gel properties, protein characteristics, and microstructure of frozen shrimp surimi during freeze-thaw cycles. The results showed that trehalose reduced water diffusion to ice crystal interface and inhibited ice recrystallisation. After seven freeze-thaw cycles, S-INU and trehalose significantly enhanced the water-holding capacity, texture properties, and total sulfhydryl content of frozen shrimp surimi (p < 0.05). ISP exhibited greater capacity to inhibit the transition from α-helical structures to β-structures and random coils, thus helping to maintain protein stability. S-INU and trehalose contributed to smooth the surface of shrimp surimi gel and reduced pores caused by ice crystal growth. Overall, these three cryoprotectants showed the potential to be used as cryoprotectants in shrimp surimi products due to their ability to inhibit ice crystal growth and enhance interaction with proteins.