抗冻糖肽对冷冻羊肉丸品质和微观结构的影响
Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs.
作者信息
Dong Rong, Yan Shengkun, Wang Guoqiang, Wang Pei
机构信息
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
出版信息
Metabolites. 2025 Mar 13;15(3):202. doi: 10.3390/metabo15030202.
UNLABELLED
This study explored the protective effects of antifreeze glycopeptide and alginate on the quality of -18 °C frozen lamb meatballs across various storage periods.
METHODS
Measurements of volatile salt nitrogen (TVB-N), thiobarbituric acid (TBARS), water retention, water distribution, microstructure, and metabolite changes were taken in the lamb meatballs.
RESULTS
The results showed that the addition of antifreeze glycopeptides (AFGs) significantly preserved the quality characteristics of lamb meatballs. In particular, the 0.30% antifreeze glycopeptide demonstrated the strongest protective effect on water retention and metabolites during freezing. The ice crystal area within the microstructure of lamb meatballs with added antifreeze glycopeptides was markedly reduced compared to the others after 14 days of freezing ( < 0.05). Additionally, AFGs lessened the lipid oxidation reaction and prolonged the oxidation time of lamb after 28 days of freezing.
CONCLUSION
In summary, AFGs beneficially affected the quality of frozen lamb meatballs and are a potential, safe, and efficient cryoprotectant.
未标注
本研究探讨了抗冻糖肽和海藻酸盐在不同储存期对-18°C冷冻羊肉丸子品质的保护作用。
方法
对羊肉丸子进行挥发性盐基氮（TVB-N）、硫代巴比妥酸（TBARS）、保水性、水分分布、微观结构和代谢物变化的测定。
结果
结果表明，添加抗冻糖肽（AFGs）能显著保持羊肉丸子的品质特性。特别是，0.30%的抗冻糖肽在冷冻过程中对保水性和代谢物表现出最强的保护作用。冷冻14天后，添加抗冻糖肽的羊肉丸子微观结构中的冰晶面积与其他丸子相比明显减小（<0.05）。此外，AFGs减少了脂质氧化反应，并延长了冷冻28天后羊肉的氧化时间。
结论
综上所述，AFGs对冷冻羊肉丸子的品质有有益影响，是一种潜在的、安全且高效的冷冻保护剂。
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