The mechanisms and applications of cryoprotectants in aquatic products: An overview

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-05-15 DOI:10.1016/j.foodchem.2022.135202

Zhenlei Liu , Wenge Yang , Huamao Wei , Shanggui Deng , Xunxin Yu , Tao Huang

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引用次数: 10

Abstract

Frozen storage technology has been widely used for the preservation of Aquatic products. However, ice crystals formation, lipid oxidation and protein denaturation still easily causes aquatic products deterioration. Cryoprotectants are a series of food additives that could efficiently prolong the shelf life and guarantee the acceptability of frozen aquatic products. This review comprehensively illustrated the mechanism of protein denaturation caused by the ice crystal formation and lipid oxidation. The cryoprotective mechanism of various kinds of antifreeze agents (saccharides, phosphates, antifreeze proteins and peptides) and these cryoprotective structure–activity relationship, application efficiency on the quality of aquatic products were also discussed. Moreover, the advantages and disadvantages of each cryoprotectant are also prospected. Compared with others, antifreeze peptides show higher commercial and application values. While, lots of scientific research works are still required to develop novel antifreeze agent as a versatile ingredient with commercial value, applicable in the aquatic products preservation industry.

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低温保护剂在水产品中的作用机理及应用综述

冷冻贮藏技术已广泛应用于水产品的保鲜。然而，冰晶的形成、脂质氧化和蛋白质变性仍然容易导致水产品变质。冷冻保护剂是一类能有效延长冷冻水产品货架期，保证其可接受性的食品添加剂。本文综述了冰晶形成和脂质氧化引起蛋白质变性的机理。讨论了各种抗冻剂(糖类、磷酸盐、抗冻蛋白和多肽)的冷冻保护机理，以及这些抗冻剂的构效关系和对水产品质量的应用效果。此外，还对各种冷冻保护剂的优缺点进行了展望。与其他抗冻肽相比，抗冻肽具有更高的商业和应用价值。然而，开发新型防冻剂作为一种具有商业价值的多用途成分，适用于水产品保鲜行业，还需要进行大量的科学研究工作。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.