Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

Ultrasound and water soluble soybean polysaccharide (SSPS) were applied during the freezing of grass carp surimi . Ultrasound-assisted immersion freezing (UF) process was observed from 0 °C to −15 °C. Based on characteristic freezing time, tempering-stage freezing rate and the quality change of surimi after a 14-day storage period, the optimal sonication was performed 5 times at 300 W, for 10 s, with 40 s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at −18 °C. The Ca 2+ -ATPase activity, total sulphydryl content, active sulphydryl content, salt extractable protein content, whiteness and water-holding capacity of frozen surimi were determined after adding SSPS (0%, 1%, 3% and 5%). The results showed that synergism of SSPS and UF occurred. Consequently 3% SSPS was best for mitigating the protein denaturation during processing.