Xin Peng , Jian Mei , Li Zhao , Yuqing Wei , Kai Liu , Shiyu Zhong , Jiamin Hu , Meilan Yuan
{"title":"草鱼皮防冻肽对冷冻鱼糜保护作用的研究","authors":"Xin Peng , Jian Mei , Li Zhao , Yuqing Wei , Kai Liu , Shiyu Zhong , Jiamin Hu , Meilan Yuan","doi":"10.1016/j.lwt.2025.117471","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the protective effects of antifreeze peptides (CSAFPs), derived from enzymatic hydrolysis of grass carp skin, on frozen surimi. CSAFPs were incorporated into surimi at concentrations ranging from 0.01% to 0.5%, and their influence on the myofibrillar protein (MP) properties and textural characteristics of surimi gel during frozen storage was assessed. The results showed that CSAFPs enhanced the whiteness of surimi gel and alleviated the decline in salt-soluble protein content, sulfhydryl group levels, and Ca<sup>2</sup>⁺-ATPase activity. Furthermore, CSAFPs inhibited the increase in carbonyl content and surface hydrophobicity, suggesting their ability to minimize cryodamage to MP by reducing oxidation and denaturation, thereby preserving the spatial structure of MP. The cryoprotective effects of CSAFPs were dose-dependent, with the highest concentration (0.5%) achieving similar efficacy to the commercial antifreeze formulation (4% sucrose + 4% sorbitol). However, CSAFPs at concentrations of 0.1% or higher significantly reduced water-holding capacity, hardness, and recoverable springiness, while delaying the deterioration of these parameters during frozen storage. The microstructural analysis further corroborated these findings. In conclusion, CSAFPs demonstrate promising antifreeze effects in frozen surimi, although their impact on textural properties highlights the need for further research into the underlying mechanisms.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117471"},"PeriodicalIF":6.6000,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi\",\"authors\":\"Xin Peng , Jian Mei , Li Zhao , Yuqing Wei , Kai Liu , Shiyu Zhong , Jiamin Hu , Meilan Yuan\",\"doi\":\"10.1016/j.lwt.2025.117471\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigated the protective effects of antifreeze peptides (CSAFPs), derived from enzymatic hydrolysis of grass carp skin, on frozen surimi. CSAFPs were incorporated into surimi at concentrations ranging from 0.01% to 0.5%, and their influence on the myofibrillar protein (MP) properties and textural characteristics of surimi gel during frozen storage was assessed. The results showed that CSAFPs enhanced the whiteness of surimi gel and alleviated the decline in salt-soluble protein content, sulfhydryl group levels, and Ca<sup>2</sup>⁺-ATPase activity. Furthermore, CSAFPs inhibited the increase in carbonyl content and surface hydrophobicity, suggesting their ability to minimize cryodamage to MP by reducing oxidation and denaturation, thereby preserving the spatial structure of MP. The cryoprotective effects of CSAFPs were dose-dependent, with the highest concentration (0.5%) achieving similar efficacy to the commercial antifreeze formulation (4% sucrose + 4% sorbitol). However, CSAFPs at concentrations of 0.1% or higher significantly reduced water-holding capacity, hardness, and recoverable springiness, while delaying the deterioration of these parameters during frozen storage. The microstructural analysis further corroborated these findings. In conclusion, CSAFPs demonstrate promising antifreeze effects in frozen surimi, although their impact on textural properties highlights the need for further research into the underlying mechanisms.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"218 \",\"pages\":\"Article 117471\"},\"PeriodicalIF\":6.6000,\"publicationDate\":\"2025-02-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643825001550\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825001550","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi
This study investigated the protective effects of antifreeze peptides (CSAFPs), derived from enzymatic hydrolysis of grass carp skin, on frozen surimi. CSAFPs were incorporated into surimi at concentrations ranging from 0.01% to 0.5%, and their influence on the myofibrillar protein (MP) properties and textural characteristics of surimi gel during frozen storage was assessed. The results showed that CSAFPs enhanced the whiteness of surimi gel and alleviated the decline in salt-soluble protein content, sulfhydryl group levels, and Ca2⁺-ATPase activity. Furthermore, CSAFPs inhibited the increase in carbonyl content and surface hydrophobicity, suggesting their ability to minimize cryodamage to MP by reducing oxidation and denaturation, thereby preserving the spatial structure of MP. The cryoprotective effects of CSAFPs were dose-dependent, with the highest concentration (0.5%) achieving similar efficacy to the commercial antifreeze formulation (4% sucrose + 4% sorbitol). However, CSAFPs at concentrations of 0.1% or higher significantly reduced water-holding capacity, hardness, and recoverable springiness, while delaying the deterioration of these parameters during frozen storage. The microstructural analysis further corroborated these findings. In conclusion, CSAFPs demonstrate promising antifreeze effects in frozen surimi, although their impact on textural properties highlights the need for further research into the underlying mechanisms.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.