Junlin Chen, Yaqi Fan, Xingguo Zhang, Zimeng Yuan, Hairu Zhang, Xinglian Xu, Jun Qi, Guoyuan Xiong, Lin Mei, Yuan Zhu, Linwei Yang, Chao Li
{"title":"抗冻蛋白对冷冻鸡胸肉品质及显微结构的影响。","authors":"Junlin Chen, Yaqi Fan, Xingguo Zhang, Zimeng Yuan, Hairu Zhang, Xinglian Xu, Jun Qi, Guoyuan Xiong, Lin Mei, Yuan Zhu, Linwei Yang, Chao Li","doi":"10.1016/j.foodchem.2022.134555","DOIUrl":null,"url":null,"abstract":"<p><p>The cryo-protective effects of different concentrations of antifreeze protein (AFP, 0 %, 0.10 %, 0.15 %, 0.20 %, 0.25 %, w/v) on chicken frozen at -18 °C for different storage perispeeods were investigated by monitoring water holding capacity (WHC), water distribution, color, protein properties, microstructure and histological changes. The results showed that AFP significantly maintained the quality traits of frozen chicken. Treatment with 0.20 % AFP represented highest cryo-protective effect on the WHC and protein properties during frozen storage. The carbonyl content with 0.20 % AFP was significantly lower than that of without AFP (P < 0.05). Besides, the myofibrils of chicken supplemented with AFP, especially with 0.25 % AFP, had significantly tighter microstructure, smaller ice crystal area and equivalent diameter than those of without AFP treatment (P < 0.05) after 75 d freezing storage. Overall, AFP had a positive effect to improve the quality of frozen chicken, and it was a potential, safe and efficient cryo-protective agent.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts.\",\"authors\":\"Junlin Chen, Yaqi Fan, Xingguo Zhang, Zimeng Yuan, Hairu Zhang, Xinglian Xu, Jun Qi, Guoyuan Xiong, Lin Mei, Yuan Zhu, Linwei Yang, Chao Li\",\"doi\":\"10.1016/j.foodchem.2022.134555\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The cryo-protective effects of different concentrations of antifreeze protein (AFP, 0 %, 0.10 %, 0.15 %, 0.20 %, 0.25 %, w/v) on chicken frozen at -18 °C for different storage perispeeods were investigated by monitoring water holding capacity (WHC), water distribution, color, protein properties, microstructure and histological changes. The results showed that AFP significantly maintained the quality traits of frozen chicken. Treatment with 0.20 % AFP represented highest cryo-protective effect on the WHC and protein properties during frozen storage. The carbonyl content with 0.20 % AFP was significantly lower than that of without AFP (P < 0.05). Besides, the myofibrils of chicken supplemented with AFP, especially with 0.25 % AFP, had significantly tighter microstructure, smaller ice crystal area and equivalent diameter than those of without AFP treatment (P < 0.05) after 75 d freezing storage. Overall, AFP had a positive effect to improve the quality of frozen chicken, and it was a potential, safe and efficient cryo-protective agent.</p>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2023-03-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodchem.2022.134555\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2022/10/10 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2022.134555","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2022/10/10 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts.
The cryo-protective effects of different concentrations of antifreeze protein (AFP, 0 %, 0.10 %, 0.15 %, 0.20 %, 0.25 %, w/v) on chicken frozen at -18 °C for different storage perispeeods were investigated by monitoring water holding capacity (WHC), water distribution, color, protein properties, microstructure and histological changes. The results showed that AFP significantly maintained the quality traits of frozen chicken. Treatment with 0.20 % AFP represented highest cryo-protective effect on the WHC and protein properties during frozen storage. The carbonyl content with 0.20 % AFP was significantly lower than that of without AFP (P < 0.05). Besides, the myofibrils of chicken supplemented with AFP, especially with 0.25 % AFP, had significantly tighter microstructure, smaller ice crystal area and equivalent diameter than those of without AFP treatment (P < 0.05) after 75 d freezing storage. Overall, AFP had a positive effect to improve the quality of frozen chicken, and it was a potential, safe and efficient cryo-protective agent.
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.
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