Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel‐forming of Frozen and Chilled Actomyosin

Boonsupthip, Waraporn; Lee, Tung-Ching

doi:10.1111/j.1365-2621.2003.tb12333.x

Cited by 45 publications

(31 citation statements)

References 39 publications

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“…AFPs remarkably preserved Ca 2+ ATPase activity of actiomyosin during storage and provided better protection than conventional cryoprotectants such as sucrose-sorbitol mixtures. 134 A Unilever patent suggested that fungal hydrophobin AFPs inhibited ice crystal growth during frozen storage (i.e., ice recrystallization) and modified ice crystal shape in aerated and non-aerated frozen food products. 135 Although commercial AFPs are currently available, they are mainly for research or special uses because of their high price.…”

Section: Applications Of Afps In Food Technology and Perspectivesmentioning

confidence: 99%

Ice Morphology: Fundamentals and Technological Applications in Foods

2009

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Freezing is the process of ice crystallization from supercooled water. Ice crystal morphology plays an important role in the textural and physical properties of frozen and frozen-thawed foods and in processes such as freeze drying, freeze concentration, and freeze texturization. Size and location of ice crystals are key in the quality of thawed tissue products. In ice cream, smaller ice crystals are preferred because large crystals results in an icy texture. In freeze drying, ice morphology influences the rate of sublimation and several morphological characteristics of the freeze-dried matrix as well as the biological activity of components (e.g., in pharmaceuticals). In freeze concentration, ice morphology influences the efficiency of separation of ice crystals from the concentrated solution. The cooling rate has been the most common variable controlling ice morphology in frozen and partly frozen systems. However, several new approaches show promise in controlling nucleation (consequently, ice morphology), among them are the use of ice nucleation agents, antifreeze proteins, ultrasound, and high pressure. This paper summarizes the fundamentals of freezing, methods of observation and measurement of ice morphology, and the role of ice morphology in technological applications.

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Section: Applications Of Afps In Food Technology and Perspectivesmentioning

confidence: 99%

Ice Morphology: Fundamentals and Technological Applications in Foods

2009

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“…This pathogenic number reduction was as a result of a presence of low temperature (<10 C) and chlorine of the cold solution. Chlorine has been reported as an excellent sanitizer; normally reducing microbial number by up to 1 Log-cycle (Chaiyakosa, Charernjiratragul, Umsakul, & Vuddhakul, 2007;Husna & Lin, 2001). Sizing of prawn (from points C to D) …”

Section: Behavior In a Factorymentioning

confidence: 98%

Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory

et al. 2012

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“…The properties of AFPs include depressing freezing temperature without affecting the melting temperature (so‐called TH) (Boonsupthip and Lee ; Kontogiorgos et al . ; Zhang et al .…”

Section: Function and Mechanism Of Actionmentioning

confidence: 99%

Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods

Üstün

Turhan

2015

Journal of Food Processing and Preservation

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Antifreeze proteins (AFPs) are synthesized by various organisms to enable their cells to survive subzero environments. AFPs exert their effects by lowering the freezing point of water as well as preventing the growth of ice crystals and recrystallization during frozen storage. Their ability to modify the growth of ice results in the stabilization of ice crystals over a defined temperature range and in the inhibition of the recrystallization of ice, which could reduce drip loss during thawing, improve the quality and extend the shelf life of frozen food. However, the high cost of these proteins and the requirement of biotechnological methods for commercial production limit their potential use in foods. Despite these limitations relatively small amounts are sufficient to exhibit activity, which suggests AFPs as possible additives for foods in the future. This review presents the results of investigations on the characteristics, function, mechanism of action, sources and potential food uses of AFPs.

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Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel‐forming of Frozen and Chilled Actomyosin

Cited by 45 publications

References 39 publications

Ice Morphology: Fundamentals and Technological Applications in Foods

Ice Morphology: Fundamentals and Technological Applications in Foods

Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory

Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods

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