Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles
This study assessed the effects of antifreeze peptides (CsAFPs) produced by enzymatical hydrolysis of chicken skin on chicken mince stability. CsAFPs, 85.88% of which were short peptides (180–3 000 Da), showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhib...
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China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-010.pdf |
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| author | CAI Dongna, DU Shuang, JIANG Wenting, BU Shuai, YANG Ao, WANG Shaoyun, CHEN Xu, CAI Xixi |
| author_facet | CAI Dongna, DU Shuang, JIANG Wenting, BU Shuai, YANG Ao, WANG Shaoyun, CHEN Xu, CAI Xixi |
| author_sort | CAI Dongna, DU Shuang, JIANG Wenting, BU Shuai, YANG Ao, WANG Shaoyun, CHEN Xu, CAI Xixi |
| collection | DOAJ |
| description | This study assessed the effects of antifreeze peptides (CsAFPs) produced by enzymatical hydrolysis of chicken skin on chicken mince stability. CsAFPs, 85.88% of which were short peptides (180–3 000 Da), showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhibition activity, reducing the ice crystal content by (26.03 ± 0.40)% and raising the glass transition temperature by 7.3 ℃. The flavor of CsAFPs was well coordinated with that of chicken mince and the addition of 2% CsAFPs enhanced the water-holding capacity of chicken mince without color change. After four freeze-thaw cycles, mince added with 2% CsAFPs showed less reductions in water-holding capacity, elasticity, and resilience than did the control group. Ultraviolet (UV) absorption and Fourier transform infrared spectroscopy (FTIR) indicated that CsAFPs could prevent the aggregation and denaturation of proteins under freezing stress. After freeze-thaw cycles, the r value of myofibrillar protein in the mince with 2% added CsAFPs was higher than the control group without CsAFPs. This study contributes to a better understanding of the protective mechanisms of CsAFPs in frozen meat and highlights that CsAFPs are promising novel low-sweetness and low-calorie cryoprotectants for meat products. |
| format | Article |
| id | doaj-art-6dc0cabfef9e42298f779c4b4dff4515 |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-6dc0cabfef9e42298f779c4b4dff45152025-08-20T03:12:34ZengChina Food Publishing CompanyShipin Kexue1002-66302025-05-01469919910.7506/spkx1002-6630-20241111-080Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw CyclesCAI Dongna, DU Shuang, JIANG Wenting, BU Shuai, YANG Ao, WANG Shaoyun, CHEN Xu, CAI Xixi0(College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China)This study assessed the effects of antifreeze peptides (CsAFPs) produced by enzymatical hydrolysis of chicken skin on chicken mince stability. CsAFPs, 85.88% of which were short peptides (180–3 000 Da), showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhibition activity, reducing the ice crystal content by (26.03 ± 0.40)% and raising the glass transition temperature by 7.3 ℃. The flavor of CsAFPs was well coordinated with that of chicken mince and the addition of 2% CsAFPs enhanced the water-holding capacity of chicken mince without color change. After four freeze-thaw cycles, mince added with 2% CsAFPs showed less reductions in water-holding capacity, elasticity, and resilience than did the control group. Ultraviolet (UV) absorption and Fourier transform infrared spectroscopy (FTIR) indicated that CsAFPs could prevent the aggregation and denaturation of proteins under freezing stress. After freeze-thaw cycles, the r value of myofibrillar protein in the mince with 2% added CsAFPs was higher than the control group without CsAFPs. This study contributes to a better understanding of the protective mechanisms of CsAFPs in frozen meat and highlights that CsAFPs are promising novel low-sweetness and low-calorie cryoprotectants for meat products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-010.pdfantifreeze peptide; freeze-thaw cycles; quality protection; myofibrillar protein |
| spellingShingle | CAI Dongna, DU Shuang, JIANG Wenting, BU Shuai, YANG Ao, WANG Shaoyun, CHEN Xu, CAI Xixi Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles Shipin Kexue antifreeze peptide; freeze-thaw cycles; quality protection; myofibrillar protein |
| title | Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles |
| title_full | Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles |
| title_fullStr | Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles |
| title_full_unstemmed | Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles |
| title_short | Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles |
| title_sort | chicken skin antifreeze peptides ice crystal inhibition activity and quality control of chicken mince during freeze thaw cycles |
| topic | antifreeze peptide; freeze-thaw cycles; quality protection; myofibrillar protein |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-010.pdf |
| work_keys_str_mv | AT caidongnadushuangjiangwentingbushuaiyangaowangshaoyunchenxucaixixi chickenskinantifreezepeptidesicecrystalinhibitionactivityandqualitycontrolofchickenminceduringfreezethawcycles |