Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork

The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles

“…3 c. The particle size increased significantly with the number of freeze–thaw cycles, indicating that repeated freeze–thaw cycles exacerbated protein denaturation and aggregation ( p < 0.05), but the particle size in the AUS was significantly smaller than that of the CED group ( p < 0.05). Similarly, Li et al [22] showed that the formation of ice crystals disturbed the structure of proteins and exposed hydrophobic groups within pork MPs, thus leading to denaturation and aggregation of proteins, ultimately increasing the mean particle size. Wang et al [33] investigated the combined multi-frequency ultrasound thawing of small yellowtail, where dual-frequency ultrasound pre-treatment resulted in smaller sizes of MPs particles.…”

“…After five freeze–thaw cycles, the T 22 peak of CED, AOS, and AUS right-shifted to 115.90 ms, 139.66 ms, and 188.60 ms, respectively, correspondingly the values decreased by 29.34 %, and 14.86 % and 13.02 % ( Table S2 ). Li et al [22] reported that ice crystals formed by repeated freezing and thawing caused physical damage to the structure of MPs, resulting in a larger external surface and a decrease in immobilized water content. Furthermore, ultrasound treatment promotes the rapid penetration of alginate oligosaccharide into the tissue, which can combine with more free water and convert it into immobilized water, leading to the increase of the WHC as was mentioned above.…”

“…Compared with CK samples, the protein bands of the other samples changed significantly after repeated freeze–thaw cycles, with the protein bands becoming less pronounced and narrower, suggesting that repeated freeze-thawing exacerbated the degradation of MP. Li et al [22] noted that, as the WHC of pork was significantly reduced during freezing and thawing, intracellular water spilled out, affecting the relative concentrations of solutes in the intracellular fluids and leading to protein denaturation. For each freeze-thawing cycle (most obvious in 5F-T), the bands in the AUS group were stronger than that in AOS, and the bands in AOS were stronger than those in CED, demonstrating that ultrasound-assisted penetration of alginate oligosaccharide into tissues could significantly minimize the changes in MPs.…”

Impact of frozen storage on fatty acid profile in goose meat

“…Unfortunately, many unfavorable changes occur during frozen storage. This kind of storage may alter physical properties, chemical processes, such as protein aggregation, denaturation, and their oxidation, color changes, lipolysis, lipid oxidation, and sensory properties of meat ( Li et al, 2022 ). The changes occurring in the raw meat material during its freezing storage are influenced by exogenous factors, such as oxygen in the atmospheric air, temperature, storage time, as well as the presence of some heavy metal ions ( Amaral et al, 2018 ; Beltrán and Bellés, 2018 ; Wereńska et al, 2022 ).…”

Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids

“…Frozen storage is one of the widely utilized methods to preserve meat quality for distribution and long-time storage. Its advantages include slowing down microbial reproduction and suppressing autolytic reaction, thereby effectively prolonging the shelf life of meat [ 2 , 3 ]. However, the meat still undergoes the oxidation spoilage process, resulting in the deterioration of meat quality.…”