Abstract: The aim of this study was to explore the effect of hydrolysates of FPI (Scomberomorus niphoniusl's protein isolates) and konjac compounding on the antifreeze of FPI. The results showed that the optimized amount of hydrolysates and konjac powder to be 4% and 0.5% (W/W), respectively. In commercial antifreeze agent, the content of free water, thawing loss and cooking loss all showed an increasing trend with the increase of freeze-thaw times. However, the compounding group could alleviate this undesirable trend better than the commercial antifreeze group. Moreover, the compounding group could effectively inhibit the increasing of carbonyl content and decreasing thiol content. Therefore, the compounding group could improve moisture retention capacity and antioxidant activity of FPI than commercial antifreeze. The combination of 4.0% hydrolysates of FPI and 0.5% konjac could be used as antifreeze for FPI and these results provided theoretical basis for the storage problem of FPI.
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2021, Vol. 47 
