Effects of three kinds of non-muscle proteins on quality of Coregouns peled muscle during partially frozen storage

We investigated the effects of three kinds of non-muscle protein additives soybean protein isolation (SPI), gluten powder (GP) and whey protein (WP) on the quality of partial frozen Coregouns peled muscle by texture profile analysis and scanning electron microscopic observation. The pH values of all samples showed a decrease-increase trend. Meanwhile, the electroconductivity and adhesiveness showed an increasing trend as the storage time goes, while the water-holding capacity, hardness, springiness, cohesiveness, chewiness and resilience decreased. However, the SPI, GP and WP additives reduced the quality deterioration of C.peled muscle during partially frozen storage, and GP presented a significant inhibitory effect (P<0.05). The scanning electron microscope observation reveals that the muscle tissues of samples in the control group were destroyed seriously as the storage time goes, but not for the muscle structure of the samples with three kinds of non-muscle protein additives, and the pore size changed little. The GP addition samples maintained tight tissue structure. Thus, it is indicated that the addition of SPI, GP and WP can reduce the deterioration rate of C.peled muscle effectively during partially frozen storage, and GP additive had better effect.