Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots

Kong, Charles H. Z.; Hamid, Nazimah; Liu, Tingting; Sarojini, Vijayalekshmi

doi:10.1021/acs.jafc.6b00046

Cited by 72 publications

(42 citation statements)

References 48 publications

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“…Lee, Saha, Xiong, Owens, and Meullenet (2010) reported that thawing loss was mainly caused by the development of ice crystals, which damaged the cells and increased the amount of water in the extracellular space during frozen storage. Slower freezing rate leads to the formation of larger ice crystals, which caused more damage to cellular structure and thus increased the thawing loss (Kong, Hamid, Liu, & Sarojini, 2016).…”

Section: Thawing Lossmentioning

confidence: 99%

Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus)

Song

Xia

et al. 2018

J Food Process Engineering

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Effects of freezing method and frozen storage duration (16 weeks) at −18 °C on water distribution, microstructure, and taste active compounds of channel catfish fillets were investigated. Results showed that freezing and frozen storage resulted in increase in thawing loss, extracellular space, and loss of some taste active free amino acids and inosine monophosphate (IMP). After 16 weeks of storage, the total content of free amino acids decreased to 77.68% (static air freezing), 78.92% (air‐blast freezing), and 83.13% (liquid nitrogen immersion freezing) of their initial value, while IMP decreased by 45.06% (static air freezing), 25.08% (air‐blast freezing), and 24.11% (liquid nitrogen immersion freezing), respectively. Low‐field 1H NMR T2 relaxation data showed an increase in relaxation time of T21 and T22, and a decrease of T21 population with concomitant increase in T22 population during frozen storage. Compared with the other two freezing methods, liquid nitrogen immersion frozen fillets with rapid freezing rate showed a less alteration of quality, exhibiting more compact fiber arrangements, less thawing loss and better retention of taste active compounds. Practical applications Frozen storage has been widely used to preserve meat products for a long time, but it inevitably caused undesirable physical, chemical, and structural changes, thus leading to quality loss in texture, flavor, and color. And the degree of quality deterioration of frozen food varies depending on materials, freezing process, and frozen storage conditions. Frozen fillet is one of the main processed fish products. The study of the influence of freezing method and frozen storage on the quality of fillets in terms of water distribution, structural changes, and taste active compounds is of importance to better control the quality of frozen fish products in the industry.

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Section: Thawing Lossmentioning

confidence: 99%

Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus)

Song

Xia

et al. 2018

J Food Process Engineering

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“…Until present there was no research on the impact of AFPs of different sources on freezing and storage of fresh fruit or vegetables. The only report was about carrot being preserved by synthetic peptides that have similar properties to IBPs [121]. Cubes of carrot with dimensions of 1 × 1 × 1 cm were soaked in solutions that contained three different peptides prior to freezing.…”

Section: Food Processingmentioning

confidence: 99%

Ice Binding Proteins: Diverse Biological Roles and Applications in Different Types of Industry

et al. 2020

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More than 80% of Earth’s surface is exposed periodically or continuously to temperatures below 5 °C. Organisms that can live in these areas are called psychrophilic or psychrotolerant. They have evolved many adaptations that allow them to survive low temperatures. One of the most interesting modifications is production of specific substances that prevent living organisms from freezing. Psychrophiles can synthesize special peptides and proteins that modulate the growth of ice crystals and are generally called ice binding proteins (IBPs). Among them, antifreeze proteins (AFPs) inhibit the formation of large ice grains inside the cells that may damage cellular organelles or cause cell death. AFPs, with their unique properties of thermal hysteresis (TH) and ice recrystallization inhibition (IRI), have become one of the promising tools in industrial applications like cryobiology, food storage, and others. Attention of the industry was also caught by another group of IBPs exhibiting a different activity—ice-nucleating proteins (INPs). This review summarizes the current state of art and possible utilizations of the large group of IBPs.

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“…Scanning electron micrographs (SEM) of the microstructure suggested that this is because AFPs help protect the integrity of the gluten network. Small peptides based on the amino acid sequence of Dc AFP altered the structure, cooking properties, and texture of freeze-thawed carrots [116]. Drip loss decreased with increasing soaking time prior to freeze-thawing.…”

Section: Applications Of Af(g)ps and Analoguesmentioning

confidence: 99%

Peptidic Antifreeze Materials: Prospects and Challenges

Surís-Valls

Voets

2019

IJMS

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Necessitated by the subzero temperatures and seasonal exposure to ice, various organisms have developed a remarkably effective means to survive the harsh climate of their natural habitats. Their ice-binding (glyco)proteins keep the nucleation and growth of ice crystals in check by recognizing and binding to specific ice crystal faces, which arrests further ice growth and inhibits ice recrystallization (IRI). Inspired by the success of this adaptive strategy, various approaches have been proposed over the past decades to engineer materials that harness these cryoprotective features. In this review we discuss the prospects and challenges associated with these advances focusing in particular on peptidic antifreeze materials both identical and akin to natural ice-binding proteins (IBPs). We address the latest advances in their design, synthesis, characterization and application in preservation of biologics and foods. Particular attention is devoted to insights in structure-activity relations culminating in the synthesis of de novo peptide analogues. These are sequences that resemble but are not identical to naturally occurring IBPs. We also draw attention to impactful developments in solid-phase peptide synthesis and ‘greener’ synthesis routes, which may aid to overcome one of the major bottlenecks in the translation of this technology: unavailability of large quantities of low-cost antifreeze materials with excellent IRI activity at (sub)micromolar concentrations.

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Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots

Cited by 72 publications

References 48 publications

Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus)

Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus)

Ice Binding Proteins: Diverse Biological Roles and Applications in Different Types of Industry

Peptidic Antifreeze Materials: Prospects and Challenges

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