Abstract
The inhibiting effect of ice structuring protein (ISP) with different additions on the quality deterioration and oxidation of mirror carp induced by freeze-thaw (F-T) cycles was investigated. It can be concluded that the whiteness, water holding capacity, cutting force and thermal stability of the sample without ISP were significantly decreased, and oxidation reactions were aggravated with the increasing in F-T cycles (P < 0.05). The centrifugal loss, thawing loss and cooking loss of 2.0 (g/L) ISP samples were decreased by 43.3%, 57.3% and 27.6% than the sample without ISP. In addition, ISP could effectively restrain moisture migration and destruction of microstructure of mirror carp during F-T cycles. More importantly, inhibitory effect of 2.0 ISP on oxidation was verified from the decrease in carbonyl contents (16.7%) and TBARS value (21.5%) of mirror carp compared with control.
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