College of Chemical Engineering, Fuzhou University, Fuzhou 350108, PR China; College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
Food Chem. 2023 Mar 30;405(Pt A):134780. doi: 10.1016/j.foodchem.2022.134780. Epub 2022 Oct 28.
The effects of freeze-thaw (F-T) cycles on the shape retention of antifreeze peptides-based surimi ink (ASI) 3D structures were analyzed. The results showed that the ASI 3D structure has good shape retention ability, and the width, height, weight, and water holding capacity were 22.42 mm, 21.07 mm, 9.99 g, and 68.30 % even after F-T 4 times, respectively. The average area and equivalent diameter of ice crystals in ASI 3D structures only expand from 0.001 mm and 0.040 mm to 0.015 mm and 0.139 mm, respectively. The α-helix and β-sheet of myofibrillar protein in ASI 3D structure were slightly decreased by 44.16 ± 0.98 % to 33.33 ± 0.92 % and increased by 18.28 ± 4.45 % to 24.43 ± 1.60 %, respectively. The chemical bond and protein interaction have changed to some extent. AFPs can prevent denaturation and juice loss of surimi 3D structures after F-T. The results provide theoretical guidance for maintaining the shape retention of frozen 3D food structures.
研究了冻融（F-T）循环对基于抗冻肽的鱼糜墨水（ASI）3D 结构形状保持能力的影响。结果表明，ASI 3D 结构具有良好的形状保持能力，即使经过 4 次 F-T，其宽度、高度、重量和保水能力仍分别为 22.42mm、21.07mm、9.99g 和 68.30%。ASI 3D 结构中冰晶的平均面积和等效直径仅分别从 0.001mm 和 0.040mm 扩展到 0.015mm 和 0.139mm。在 ASI 3D 结构中，肌原纤维蛋白的α-螺旋和β-折叠分别略有减少 44.16±0.98%至 33.33±0.92%和增加 18.28±4.45%至 24.43±1.60%。化学键和蛋白质相互作用发生了一定程度的变化。AFPs 可以防止鱼糜 3D 结构在 F-T 后的变性和汁液流失。该结果为保持冷冻 3D 食品结构的形状保持能力提供了理论指导。
