Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts.

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2023-03-15 Epub Date: 2022-10-10 DOI:10.1016/j.foodchem.2022.134555

Junlin Chen, Yaqi Fan, Xingguo Zhang, Zimeng Yuan, Hairu Zhang, Xinglian Xu, Jun Qi, Guoyuan Xiong, Lin Mei, Yuan Zhu, Linwei Yang, Chao Li

{"title":"Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts.","authors":"Junlin Chen, Yaqi Fan, Xingguo Zhang, Zimeng Yuan, Hairu Zhang, Xinglian Xu, Jun Qi, Guoyuan Xiong, Lin Mei, Yuan Zhu, Linwei Yang, Chao Li","doi":"10.1016/j.foodchem.2022.134555","DOIUrl":null,"url":null,"abstract":"<p><p>The cryo-protective effects of different concentrations of antifreeze protein (AFP, 0 %, 0.10 %, 0.15 %, 0.20 %, 0.25 %, w/v) on chicken frozen at -18 °C for different storage perispeeods were investigated by monitoring water holding capacity (WHC), water distribution, color, protein properties, microstructure and histological changes. The results showed that AFP significantly maintained the quality traits of frozen chicken. Treatment with 0.20 % AFP represented highest cryo-protective effect on the WHC and protein properties during frozen storage. The carbonyl content with 0.20 % AFP was significantly lower than that of without AFP (P < 0.05). Besides, the myofibrils of chicken supplemented with AFP, especially with 0.25 % AFP, had significantly tighter microstructure, smaller ice crystal area and equivalent diameter than those of without AFP treatment (P < 0.05) after 75 d freezing storage. Overall, AFP had a positive effect to improve the quality of frozen chicken, and it was a potential, safe and efficient cryo-protective agent.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2022.134555","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2022/10/10 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 7

Abstract

The cryo-protective effects of different concentrations of antifreeze protein (AFP, 0 %, 0.10 %, 0.15 %, 0.20 %, 0.25 %, w/v) on chicken frozen at -18 °C for different storage perispeeods were investigated by monitoring water holding capacity (WHC), water distribution, color, protein properties, microstructure and histological changes. The results showed that AFP significantly maintained the quality traits of frozen chicken. Treatment with 0.20 % AFP represented highest cryo-protective effect on the WHC and protein properties during frozen storage. The carbonyl content with 0.20 % AFP was significantly lower than that of without AFP (P < 0.05). Besides, the myofibrils of chicken supplemented with AFP, especially with 0.25 % AFP, had significantly tighter microstructure, smaller ice crystal area and equivalent diameter than those of without AFP treatment (P < 0.05) after 75 d freezing storage. Overall, AFP had a positive effect to improve the quality of frozen chicken, and it was a potential, safe and efficient cryo-protective agent.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

抗冻蛋白对冷冻鸡胸肉品质及显微结构的影响。

通过监测保水能力(WHC)、水分分布、颜色、蛋白质性质、微观结构和组织学变化，研究了不同浓度的抗冻蛋白(AFP、0%、0.10%、0.15%、0.20%、0.25%、w/v)对-18℃冷藏不同贮藏时间鸡肉的低温保护作用。结果表明，AFP能显著维持冻鸡的品质性状。在冷冻贮藏期间，0.20% AFP处理对WHC和蛋白质性能的冷冻保护效果最高。添加0.20% AFP时，羰基含量显著低于未添加AFP组(P

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.