Clear insight into myofibrillar protein denaturation under freezing stress to improved muscle food quality: A review

Although freezing extends the shelf life of muscle foods, it causes myofibrillar protein (MP) denaturation, leading to quality deterioration. Therefore, the consequences, influencing factors, and preservation strategies of freezing-induced MP denaturation in muscle foods were comprehensively summarized. MP denaturation is mainly attributed to ice crystal formation and is accompanied by changes in solute concentration in the unfrozen water fraction. The relative contribution of cold denaturation at low temperatures to overall freezing denaturation is insufficient and negligible. Attempts have been undertaken to control ice crystals (shape and growth, nucleation and recrystallization), controlled temperature fluctuations, appropriate packaging, and emerging thawing technology for better cryopreservation. Notably, the deep integration of artificial intelligence and traditional preservation technology provides new ideas and solutions for the problem of protein denaturation. This review provides an in-depth understanding of MP denaturation and suggests directions for future research on frozen muscle food quality.