Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Anjoy Foods Co. Ltd., Xiamen 361022, China.
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food Chem. 2022 Mar 1;371:131054. doi: 10.1016/j.foodchem.2021.131054. Epub 2021 Sep 4.
Freezing technology is important for storage of animal products such as surimi. However, mechanical damage caused by ice crystals would lead to quality deterioration. This study aims to investigate the protective effect of antifreeze peptides (AFPs) on the quality of surimi during freezing storage and its possible mechanism. We found that AFPs exhibited a strong inhibition of ice crystal recrystallization, and the molecular weight ranged from 180 to 3000 Da. AFPs can prevent the degeneration of myofibrillar protein by reducing the loss of Ca-ATPase activity, slowing oxidation of sulfhydryl groups to disulfide bonds, and maintaining surface hydrophobicity and solubility of myofibrillar protein. Moreover, AFPs can reduce the influence of freezing stress on water mobility, thereby protecting the surimi from losing immobilized water and bound water during frozen storage. These findings indicate that AFPs could potentially serve as a food ingredient with antifreeze functional for the storage of surimi products.
冷冻技术对于鱼糜等动物产品的储存非常重要。然而，冰晶造成的机械损伤会导致产品质量恶化。本研究旨在探讨抗冻肽（AFPs）在冷冻储存过程中对鱼糜质量的保护作用及其可能的机制。我们发现，AFPs 对冰晶再结晶具有很强的抑制作用，分子量范围为 180 至 3000 Da。AFPs 可以通过减少 Ca-ATPase 活性的丧失、减缓巯基氧化为二硫键以及保持肌原纤维蛋白的表面疏水性和溶解度，来防止肌原纤维蛋白变性。此外，AFPs 可以降低冷冻应激对水流动性的影响，从而保护鱼糜在冷冻储存过程中不失去固定水和结合水。这些发现表明，AFPs 可能作为一种具有抗冻功能的食品成分，用于鱼糜产品的储存。
