Antilisterial and Antioxidant Activities of Neutrase-Treated Grass Carp Proteins and their Effects on the Storage and Quality Properties of Fresh Noodle

Abstract

This study primarily aimed to prepare grass carp proteins hydrolysates (GCPH) by Neutrase hydrolysis, equipping with antimicrobial and antioxidant activities. In addition, the effects of GCPH on inhibiting the growth of Listeria monocytogenes, the production of total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARs) during storage, as well as the color, cooking quality, texture properties and amino acid were evaluated in fresh noodle. The results indicated that GCPH at hydrolysis degree of 19% (NSH19), showed the highest antilisterial (64.8%) and antioxidant (55.7%) activities. The water absorption and stability of wheat dough were increased with the increase content of NSH19. Furthermore, adding NSH19 can significantly achieve 20 days shelf life for fresh noodle inoculated with 104 cfu/g of L. monocytogenes at 4C, and produce lower TVB-N and TBARs content. Besides, adding NSH19 can improve the textural, cooking quality and amino acids pattern of fresh noodle. Practical Applications As the staple foods, traditional noodles lacking essential amino acids, are not perceived by the consumer. Grass carp is one of farm-raised freshwater fish, whose production comprises up to 35–40% (3.7 million tons annually) of the total freshwater fish species. However, the development of grass carp has not been fully exploited yet. This work demonstrated that GCPH could be used as natural additives in noodle formulations to promote consumer health and improve the shelf life, which is a win–win situation for the noodles and grass carp industry.