Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties.

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Citation abstract

In this study, the effects of three edible mushroom crude polysaccharides, including Tremella polysaccharide (TP), Flammulina velutipes polysaccharide (FVP), and Pleurotus eryngii polysaccharide (PEP) on the freeze-thaw stability of silver surimi were investigated. The findings indicated that 1.0 % FVP and 1.0 % PEP exhibited the most effective cryoprotective properties, while no significant difference was observed between 1.0 % and 2.0 % TP. After five freeze-thaw cycles, the incorporation of 1.0 % TP, 1.0 % FVP, and 1.0 % PEP increased the bound water content in surimi gel by 31.20 %, 26.44 %, and 29.33 %, respectively, and increased the gel strength by 51.82 %, 39.05 %, and 36.95 %, respectively, compared to the control. Meanwhile, adding mushroom crude polysaccharides decreased the loss of α-helix structure, facilitating the formation of a dense and stable protein gel network. This research indicated that all three edible mushroom crude polysaccharides possess excellent cryoprotective capabilities and could serve as potential natural polysaccharide cryoprotectants.