Abstract
Using a novel natural cryoprotectant to maintain better quality of frozen aquatic products is attracting increasing interests in recent years. This study investigated the cryoprotective effects of bamboo shoot nanocrystalline cellulose (NCC) on Nemipterus virgatus surimi during 60 days of frozen storage. Compared with surimi without any cryoprotectant, NCC addition significantly retard the quick decrease of salt soluble protein content, Ca(2+)-ATPase activity and sulfhydryl content of myofibrillar protein. SDS-PAGE results suggested that NCC could protect the structural integrity of myofibrillar protein, which was confirmed by the enhanced stability of α-helix content of protein. It was also observed that surimi gel incorporated with NCC showed improved gel strength and a more compact microstructure with dense surfaces. This study demonstrated that NCC could potentially serve as a novel natural cryoprotectant for the surimi.