Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles

Abstract

The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the Patinopecten yessoensis adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultrasound-assisted VI (US-VI). The WHC, texture properties, and tissue microstructure were all evaluated. Results showed that the WHC and texture properties of adductor muscle were significantly improved in the VI and US-VI groups during FTCs (p < 0.05). The WHC of the adductor muscle in the US-VI group was maximally enhanced in terms of yield (6.63%), centrifugal loss, cooking loss, and T22. The US-VI group of the adductor muscle had the optimal chewiness and springiness compared to others, and the shear force and hardness were most effectively enhanced by VI. The growth and recrystallization of ice crystals in the frozen adductor muscle were significantly inhibited by VI and US-VI. The average cross-sectional area and roundness of ice crystals in the US-VI group were decreased by 61.89% and increased by 22.22% compared with those of the control, respectively. The partial least squares regression (PLSR) model further confirmed that the WHC and texture properties of the adductor muscle were correlated appreciably with the degree of modification of ice crystal morphology through the AFP.

Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber

“…Thawed instant sea cucumbers (5.00 ± 0.05 g) were weighed (m 3 , g) and placed in polyethylene bags. Next, the samples were placed in a water bath at 85 °C for 25 min and then cooled to room temperature, dried to the surface and weighed (m 4 , g) [ 16 ]. The cooking loss was obtained according to the formula as follows: …”

Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

“…The cinnamaldehyde/starch/PVA membrane, using to wrap large yellow croaker, effectively inhibited the oxidative folding of proteins, resulting in tighter binding of muscle tissue. Compared with commercial antifreeze (sodium pyrophosphate and arabinoside), the myofibril orientation of scallop adductor muscle treated with protein peptide (derived from wheat) was still clearly visible, and the myofibril bundles were tightly packed with minimal breakage (Shi et al, 2022).…”

“…For example, new quickfreezing technology means are used to assist in freezing foods, such as high-pressure freezing (Zhan et al, 2018), ultrasound-assisted dipping freezing (Sun et al, 2019), and electromagnetic waveassisted freezing (Hafezparast-Moadab et al, 2018). the quality of aquatic products is improved by adding substances such as natural antifreeze agents, polysaccharides, and plant essential oils to aquatic products, such as antifreeze proteins (Shi et al, 2022), plant polysaccharides, marine polysaccharides, and plant essential oils, new food packaging technologies are used, and active films are with antibacterial, antioxidant and other active substances with specific functions, such as polysaccharide coated films, protein coated films and some composite films (Mohamed et al, 2020).…”

Recent advances, challenges and functional applications of antifreeze protein in food industry

“…In addition, AFP can also ensure the quality of myofibrillar protein (MP) gel during frozen storage of meat pie and plays an important role in MP polymerisation and improvement of structural stability during frozen storage (Li et al ., 2021a, 2021b). For aquatic products, fish meat can be made into surimi and mixed with AFP (Nian et al ., 2020), while scallops can be directly immersed in AFP solution (Shi et al ., 2022), which can effectively inhibit the damage during frozen storage.…”