Protective effect of L-lysine on silver carp surimi during freezing storage: Gel quality improvement and physicochemical properties

The aim was to evaluate the protective effects of 0.4% L-lysine (Lys) on the gel strength, water holding capacity and protein structure of frozen silver carp surimi, and to explore the mechanism of Lys delaying the quality deterioration of frozen silver carp surimi. Compared with control groups and commercial antifreeze agents, Lys-treated frozen surimi demonstrated superior rheological properties, gel strength, water holding capacity, and whiteness after 30 d of frozen storage while exhibiting a compact gel network. The mechanism of action was mainly due to the rise of pH value in the freezing process to form myofibrillar protein aggregates that exhibited high resistance to degradation, which prevented the exposure of hydrophobic amino acids and the oxidation of sulfhydryl groups, thus affecting the effective cross-linking of proteins during the gelation process and forming a denser fiber structure. The findings demonstrated the potential of Lys as a cryoprotectant, thereby establishing a theoretical foundation for the development of eco-friendly alternatives to antifreeze and high-gel frozen surimi products. • Lys can alleviate the deterioration of frozen surimi gel properties. • 0.4% Lys was the optimal choice. • 0.4% Lys can effectively retarded the protein denaturation during freezing. • The alteration of MP structure was related to the impact of electrostatic force.