Firoozi Nasibeh, Ghaffari Mostafa, Nikoo Mehdi
Department of Fisheries, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar 99717-78631, Iran.
Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia 57179-44514, Iran.
Food Chem X. 2025 Aug 8;30:102902. doi: 10.1016/j.fochx.2025.102902. eCollection 2025 Aug.
This study investigated the cryoprotective effects of grape seed protein hydrolysates (GSPH) as a novel plant-based cryoprotectant in golden trevally mince subjected to 6 freeze-thaw cycles. The incorporation of GSPH at 8 % (GSPH8) significantly reduced both the phase transition and total freezing time compared to the control group ( < 0.05). Notably, the mince supplemented with GSPH8 in combination with trehalose (TH) and sodium pyrophosphate (SPP) exhibited the shortest phase transition and freezing times ( < 0.05). The addition of grape seed protein hydrolysates resulted in a smoother surface morphology and the highest absolute zeta potential in myofibrillar proteins. Furthermore, it decreased lipid and protein oxidation, particularly when combined with TH and SPP ( < 0.05). These results were associated with an increased digestibility and antioxidant activity following simulated gastrointestinal hydrolysis ( < 0.05). Grape seed protein hydrolysates might serve as a promising plant-based cryoprotectant in fish mince during freeze-thaw cycles.
本研究考察了葡萄籽蛋白水解物（GSPH）作为一种新型植物源冷冻保护剂，在经受6次冻融循环的金鲳鱼鱼糜中的冷冻保护作用。与对照组相比，添加8%的GSPH（GSPH8）显著缩短了相变时间和总冷冻时间（P<0.05）。值得注意的是，添加GSPH8并结合海藻糖（TH）和焦磷酸钠（SPP）的鱼糜相变时间和冷冻时间最短（P<0.05）。添加葡萄籽蛋白水解物使肌原纤维蛋白表面形态更光滑，且具有最高的绝对ζ电位。此外，它还降低了脂质和蛋白质氧化，尤其是与TH和SPP联合使用时（P<0.05）。这些结果与模拟胃肠消化后消化率和抗氧化活性的提高有关（P<0.05）。葡萄籽蛋白水解物可能是一种很有前景的植物源冷冻保护剂，可用于冻融循环期间的鱼糜保鲜。
