Shi Yuyao, Wang Hongli, Zheng Yao, Qiu Zehui, Wang Xichang
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
Foods. 2022 Jan 24;11(3):320. doi: 10.3390/foods11030320.
The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the adductor muscles during freeze-thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultrasound-assisted VI (US-VI). The WHC, texture properties, and tissue microstructure were all evaluated. Results showed that the WHC and texture properties of adductor muscle were significantly improved in the VI and US-VI groups during FTCs ( < 0.05). The WHC of the adductor muscle in the US-VI group was maximally enhanced in terms of yield (6.63%), centrifugal loss, cooking loss, and T. The US-VI group of the adductor muscle had the optimal chewiness and springiness compared to others, and the shear force and hardness were most effectively enhanced by VI. The growth and recrystallization of ice crystals in the frozen adductor muscle were significantly inhibited by VI and US-VI. The average cross-sectional area and roundness of ice crystals in the US-VI group were decreased by 61.89% and increased by 22.22% compared with those of the control, respectively. The partial least squares regression (PLSR) model further confirmed that the WHC and texture properties of the adductor muscle were correlated appreciably with the degree of modification of ice crystal morphology through the AFP.
常规浸渍（GI）、真空浸渍（VI）和超声辅助真空浸渍（US-VI），评估了抗冻蛋白（AFP）对冻融循环（FTCs）期间内收肌持水能力（WHC）和质地特性的影响。对WHC、质地特性和组织微观结构进行了评估。结果表明，在FTCs期间，VI组和US-VI组内收肌的WHC和质地特性得到显著改善（<0.05）。US-VI组内收肌的WHC在产量（6.63%）、离心损失、蒸煮损失和T方面得到最大程度的提高。与其他组相比，US-VI组内收肌的咀嚼性和弹性最佳，VI组对剪切力和硬度的增强效果最为显著。VI和US-VI显著抑制了冷冻内收肌中冰晶的生长和重结晶。与对照组相比，US-VI组冰晶的平均横截面积和圆度分别降低了61.89%和增加了22.22%。偏最小二乘回归（PLSR）模型进一步证实，内收肌的WHC和质地特性与通过AFP对冰晶形态的改变程度显著相关。
