The effect of ice-binding protein from Leucosporidium sp. AY30 (LeIBP) on physicochemical quality and microstructure of largemouth bass during frozen storage

Abstract

In this paper, the effect of different concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, 0.5 %) of ice-binding protein from Leucosporidium sp. AY30 (LeIBP) on the microstructure and physicochemical quality of largemouth bass during frozen storage were studied. The addition of LeIBP effectively inhibited the recrystallization of largemouth bass during frozen storage. The ice crystal cross-sectional area was reduced by 60.04 % ∼ 82.62 %, and the average diameter of ice crystals was decreased by 38.87 % ∼ 58.92 %, which exhibits a significant advantage in regulating the growth of ice crystals. The addition of high concentrations (0.2 % and 0.5 %) of LeIBP increased the α-helix ratio of largemouth bass during the late frozen storage period representing stability of proteins' secondary structure. LeIBP addition also inhibited an increase in the TVB-N value and retained the nutritional quality of largemouth bass during frozen storage. The addition of 0.05 % LeIBP was observed to retain highest quality of largemouth bass during frozen storage. The addition of LeIBP resulted in an increased L* value, W value, and b* value, while a* value of samples was decreased. The addition of LeIBP treatment significantly retained the texture properties of largemouth bass during frozen storage but resulted in increased thawing loss and cooking loss.