MoE Key Laboratory for Biomedical Photonics, Huazhong University of Science and Technology, Wuhan, Hubei 430074, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; 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; Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.
Food Chem. 2022 Dec 1;396:133717. doi: 10.1016/j.foodchem.2022.133717. Epub 2022 Jul 16.
The objective of this work was to investigate the cryoprotective effects of antifreeze peptides obtained from silver carp scales (ScAFPs) on the freeze-thaw stability of surimi, and to explore the action mechanisms of ScAFPs on frozen surimi. The comprehensive analysis of ice crystal size, myofibril protein oxidation, water retention, surimi gel properties, and rheological properties of surimi after different freeze-thaw cycles were investigated. Results showed that frozen surimi treated with ScAFPs exhibited a higher Ca-ATPase activity, salt-soluble protein concentration and sulfhydryl group content, while lower surface hydrophobicity, carbonyl content and disulfide bond content. Moreover, the gel properties and water holding capacity of surimi and surimi gel were improved significantly by regulating the size of ice crystals during freeze-thaw process. These findings indicate that ScAFPs could serviced as a new food ingredient with anti-freezing function for frozen products.
本研究旨在探讨从银鱼鳞片中提取的抗冻肽（ScAFPs）对鱼糜冻融稳定性的保护作用，并探究 ScAFPs 对冷冻鱼糜的作用机制。通过综合分析冰晶大小、肌原纤维蛋白氧化、保水性、鱼糜凝胶特性以及不同冻融循环后鱼糜的流变特性，研究了 ScAFPs 的作用。结果表明，经 ScAFPs 处理的冷冻鱼糜的 Ca-ATPase 活性、盐溶性蛋白浓度和巯基含量较高，而表面疏水性、羰基含量和二硫键含量较低。此外，ScAFPs 通过调节冻融过程中冰晶的大小，显著改善了鱼糜和鱼糜凝胶的凝胶特性和保水性。这些发现表明，ScAFPs 可以作为一种具有抗冻功能的新型食品成分，应用于冷冻产品。
