Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze–thaw cycles

Abstract

Control on the moisture distribution, protein structure changes, and protein degradation of Antarctic krill meat during freeze-thaw (F-T) cycles by presoaking with antifreeze protein (AFP) was investigated. The results from the thawing loss rate and cooking loss rate indicated that 0.1% was the optimal AFP concentration. Magnetic resonance imaging and low-field nuclear magnetic resonance results showed that AFP inhibited the changes in moisture distribution and maintained the moisture in Antarctic krill meat. The contents of nonprotein nitrogen and trichloroacetic acid-soluble peptides indicated that AFP reduced protein degradation. Further, SDS-PAGE showed that AFP reduced the degradation of actin, troponin T, and myosin light chain. The results of fluorescence spectra, circular dichroism, and chemical bond contents indicated that AFP reduced the damage of the protein tertiary and secondary structures of Antarctic krill meat by holding it in a weak polar environment. This study supplied basic theory for the quality control of Antarctic krill meat.

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