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The effects of freeze–thaw (F-T) cycles on the shape retention of antifreeze peptides-based surimi ink (ASI) 3D structures were analyzed. The results showed that the ASI 3D structure has good shape retention ability, and the width, height, weight, and water holding capacity were 22.42 mm, 21.07 mm, 9.99 g, and 68.30 % even after F-T 4 times, respectively. The average area and equivalent diameter of ice crystals in ASI 3D structures only expand from 0.001 mm2 and 0.040 mm to 0.015 mm2 and 0.139 mm, respectively. The α-helix and β-sheet of myofibrillar protein in ASI 3D structure were slightly decreased by 44.16 ± 0.98 % to 33.33 ± 0.92 % and increased by 18.28 ± 4.45 % to 24.43 ± 1.60 %, respectively. The chemical bond and protein interaction have changed to some extent. AFPs can prevent denaturation and juice loss of surimi 3D structures after F-T. The results provide theoretical guidance for maintaining the shape retention of frozen 3D food structures. © 2022 Elsevier Ltd
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Food Chemistry
ISSN: 0308-8146
Year: 2023
Volume: 405
8 . 5
JCR@2023
8 . 5 0 0
JCR@2023
ESI Discipline: AGRICULTURAL SCIENCES;
ESI HC Threshold:24
JCR Journal Grade:1
CAS Journal Grade:1
Cited Count:
WoS CC Cited Count: 0
SCOPUS Cited Count: 14
ESI Highly Cited Papers on the List: 0 Unfold All
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Chinese Cited Count:
30 Days PV: 2