Ice recrystallization inhibition under periodic temperature fluctuations by type I and type III antifreeze proteins.

Abstract

Ice recrystallization is a major cause of quality deterioration in frozen foods, particularly under temperature fluctuations that induce melt-refreeze recrystallization. This study investigated the effects of type I and type III antifreeze proteins on ice recrystallization in a sucrose solution subjected to triangular wave-like periodic temperature cycling (±0.1, ±0.5, and ±1.0 °C; average temperature -10 °C). Both antifreeze proteins exhibited clear ice recrystallization inhibition even under fluctuating temperature conditions. The ice recrystallization inhibition activity of both antifreeze proteins tended to decrease with increasing fluctuation amplitude, indicating that melt-refreeze cycling partially diminishes the performance of antifreeze proteins. Type I antifreeze protein, which exhibited a higher thermal hysteresis value, tended to retain stronger inhibition than type III antifreeze protein across all temperature fluctuation conditions, suggesting that greater ice-binding strength enhances tolerance to temperature fluctuations.