Effects of Antifreeze Proteins on the Quality of Frozen Pork
The effects of antifreeze proteins (AFP) on the quality changes of pork during freezing were investigated in comparison to those of the commercial antifreeze agent alginate (4 mg/mL). Samples with no added AFP were used as a control. The effects of adding different amounts of AFP (0.05, 0.1, 0.2, an...
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China Food Publishing Company
2025-01-01
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-018.pdf |
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| author | LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan |
| author_facet | LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan |
| author_sort | LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan |
| collection | DOAJ |
| description | The effects of antifreeze proteins (AFP) on the quality changes of pork during freezing were investigated in comparison to those of the commercial antifreeze agent alginate (4 mg/mL). Samples with no added AFP were used as a control. The effects of adding different amounts of AFP (0.05, 0.1, 0.2, and 0.3 mg/mL) on the quality, physicochemical properties of myofibrillar proteins, microstructure, and water distribution of frozen pork were investigated. The results showed that AFP decreased the water loss of frozen pork, which was beneficial to maintaining pork color and microstructure. Addition of AFP at 0.3 mg/mL had the highest cryoprotective effect on the cooking loss, thawing loss and color characteristics of pork during frozen storage, followed by AFP at 0.2 mg/mL and alginate at 4 mg/mL. The shear force and total sulfhydryl content of myofibrillar proteins in the 0.2 and 0.3 mg/mL AFP groups were significantly higher than those of the control group (P < 0.05). nuclear magnetic resonance imaging (NMRI) discovered that the infiltration of AFP reduced the loss of bound and immobile water in pork. Scanning electron microscopy showed that in the presence of 0.2 mg/mL AFP, the arrangement of muscle fibers was orderly, appearing more compact and denser. Overall, AFP addition had a positive effect on improving the quality of frozen pork and might have the potential of being a safe and efficient cryoprotection method. |
| format | Article |
| id | doaj-art-6287fc9568e841ef900a318980e2c883 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-6287fc9568e841ef900a318980e2c8832025-02-05T09:08:12ZengChina Food Publishing CompanyShipin Kexue1002-66302025-01-0146115816510.7506/spkx1002-6630-20240115-147Effects of Antifreeze Proteins on the Quality of Frozen PorkLIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan0(1. College of Urban and Rural Construction, Fuyang Institute of Technology, Fuyang 236031, China; 2. School of Tea and Food Science &Technology, Anhui Agricultural University, Hefei 230036, China; 3. College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China)The effects of antifreeze proteins (AFP) on the quality changes of pork during freezing were investigated in comparison to those of the commercial antifreeze agent alginate (4 mg/mL). Samples with no added AFP were used as a control. The effects of adding different amounts of AFP (0.05, 0.1, 0.2, and 0.3 mg/mL) on the quality, physicochemical properties of myofibrillar proteins, microstructure, and water distribution of frozen pork were investigated. The results showed that AFP decreased the water loss of frozen pork, which was beneficial to maintaining pork color and microstructure. Addition of AFP at 0.3 mg/mL had the highest cryoprotective effect on the cooking loss, thawing loss and color characteristics of pork during frozen storage, followed by AFP at 0.2 mg/mL and alginate at 4 mg/mL. The shear force and total sulfhydryl content of myofibrillar proteins in the 0.2 and 0.3 mg/mL AFP groups were significantly higher than those of the control group (P < 0.05). nuclear magnetic resonance imaging (NMRI) discovered that the infiltration of AFP reduced the loss of bound and immobile water in pork. Scanning electron microscopy showed that in the presence of 0.2 mg/mL AFP, the arrangement of muscle fibers was orderly, appearing more compact and denser. Overall, AFP addition had a positive effect on improving the quality of frozen pork and might have the potential of being a safe and efficient cryoprotection method.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-018.pdfantifreeze proteins; frozen pork; water distribution; myofibrillar protein; microstructure |
| spellingShingle | LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan Effects of Antifreeze Proteins on the Quality of Frozen Pork Shipin Kexue antifreeze proteins; frozen pork; water distribution; myofibrillar protein; microstructure |
| title | Effects of Antifreeze Proteins on the Quality of Frozen Pork |
| title_full | Effects of Antifreeze Proteins on the Quality of Frozen Pork |
| title_fullStr | Effects of Antifreeze Proteins on the Quality of Frozen Pork |
| title_full_unstemmed | Effects of Antifreeze Proteins on the Quality of Frozen Pork |
| title_short | Effects of Antifreeze Proteins on the Quality of Frozen Pork |
| title_sort | effects of antifreeze proteins on the quality of frozen pork |
| topic | antifreeze proteins; frozen pork; water distribution; myofibrillar protein; microstructure |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-018.pdf |
| work_keys_str_mv | AT liaohongmeiwangshanglongzhangbaoxuedingyinyinliumingguangxiongguoyuan effectsofantifreezeproteinsonthequalityoffrozenpork |