Effect of glycosylated fish gelatin hydrolysate on the quality of shrimp surimi gels during frozen storage

This study mainly investigated the antifreeze efficiency of various glycosylated fish gelatin hydrolysates (GPs) on the storage quality of shrimp surimi gels (SSGs) during frozen storage. Glycosylated fish gelatine hydrolysate and commercial antifreeze were found to increase the brightness and whiteness of minced shrimp gels during freezing and storage and to reduce <i>a</i>* and <i>b</i>*. It was found that the addition of glycosylated GPs effectively improved the color, texture, and rheological properties of SSGs while inhibiting protein oxidation. Among the tested GPs and commercial antifreeze, ribose glycosylated GP (RGP) exhibited the highest antifreeze properties. Moreover, RGP significantly exhibited strong antimicrobial properties against <i>Hivarius spp</i>. and <i>Pseudoalteromonas spp.</i> In conclusion, RGP has the potential to replace traditional commercial cryoprotectant and offers a new strategy for preserving aquatic products.