ArticleFoods (Basel, Switzerland)2022
Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Tea polysaccharides improved the water mobility, thermal stability and microstructural changes ofFood chemistry: X · 2026Article
- Root-DerivedGels (Basel, Switzerland) · 2026Article
- Synergistic effect of tea epigallocatechin gallate and tea flower-derived oligosaccharides on frozen storage cycles inducing oxidation and microstructural alterations of snakehead surimi proteins.Food chemistry: X · 2026Article
- Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree.Foods (Basel, Switzerland) · 2025Article
- Maternal supplementation with konjac glucomannan and κ-carrageenan promotes sow performance and benefits the gut barrier in offspring.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2024Article
- The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Foods (Basel, Switzerland) · 2023Article
- Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles.Materials (Basel, Switzerland) · 2023Article
- Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this study, the cryoprotective effect of CMCh oligosaccharide (CMCO) on frozen surimi (silver carp) was systematically investigated in terms of protein structures, gelling behaviors, and sensory qualities. CMCO (0.6%) was incorporated in the surimi before frozen storage (-18 °C for 60 days) while the commercial cryoprotectant (4% sucrose, 4% sorbitol) was used as a positive control. Results indicated that CMCO could inhibit the freezing-induced denaturation of myofibrillar protein, whose values of solubility, Ca
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Registered trials
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