Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)

Du, Xin; Li, Haijing; Nuerjiang, Maheshati; Rui, Litong; Kong, Baohua; Xia, Xiufang; Shao, Meili

doi:10.1007/s11483-021-09689-5

Cited by 12 publications

(6 citation statements)

References 53 publications

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“…Endogenous fluorescence spectroscopy is widely used to measure tryptophan residues with the aim of evaluating the changes in protein tertiary structures ( Du et al, 2021 ). Aromatic amino acid residues are the main contributors to the intrinsic fluorescence of proteins, such as tryptophan, tyrosine, and phenylalanine.…”

Section: Resultsmentioning

confidence: 99%

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

Bian

Yang

et al. 2022

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

Bian

Yang

et al. 2022

Food Chemistry: X

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“…Subsequent trials found that the freeze-thawing caused MP denaturation and aggregation, as evidenced by the reduced protein solubility and Ca 2+ -ATPase activity, the increased particle size, and the high molecular weight of MP, as well as the increased average roughness of the MP film (Rg, atomic force microscopy), leading to the reduced gel-forming ability. A previous study on the MP gelling properties of mirror carp treated with freeze-thawing (frozen at −25 °C and thawed at 4 °C for 12 h) found that freeze-thawing decreased the storage modulus G’ of MP gels, and the ζ-potential of MP declined from 26.87 mV to 23.9 mV, while the median diameter ( d V,0.5 ) of protein increased from 24.41 μm to 32.3 μm, implying protein aggregation of MP occurred during freeze-thawing [ 29 ]. Consequently, changes in the functional and structural properties of MP are responsible for the decreased gelling properties.…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, it was also found that the SF led to a significant rise in the β-sheet content of crayfish gels ( p < 0.05) at the expense of α-helix, presumably due to the disruption of hydrogen bonding in α-helix by large ice crystals during slow freezing. It has been reported that freeze-thaw treatments could promote the conversion of α-helix (ordered rigid structure) to a relatively loose β sheet (disordered flexible structure) in the MP of mirror carp ( Cyprinus carpio L.), owing to the broken hydrogen bonds by physical effects as well as the protein oxidation accelerated by freeze-thawing [ 29 ]. Therefore, freeze-thawing not only affects the tertiary structure of crayfish meat gels, but also the secondary structure.…”

Section: Resultsmentioning

confidence: 99%

Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)

Chen

Zhu

et al. 2022

Foods

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The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp crayfish were investigated. RF greatly reduced the freezing time compared to SF, and the thawing time of frozen crayfish was obviously shortened by WT in comparison to CT. RF and CT improved the meat yield but increased the drip loss, probably as a result of the greater protein denaturation or degradation. A soft and flexible gel was obtained by SF-CT, while a hard one was achieved by RF-WT. An SEM analysis showed that SF resulted in rough and irregular microstructures with larger pore sizes. Freeze-thawing led to an increase in the β-sheet content at the expense of α-helix and variations in the microenvironment of tyrosine and tryptophan residues in protein molecules of the gels, which was more pronounced in the SF-CT group. Moreover, freeze-thawing could cause enhanced protein digestibility but reduce the antioxidant activity of gels. These findings underline the promise of the freezing-thawing treatment in tuning the gel-based meat products of crayfish.

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“…Referring to the method of Du et al . (2021), the krill mince was lyophilized and mixed thoroughly with potassium bromide in a mass ratio of 1:100 in an agate mortar. The sample was put in Fourier Transform Infrared Spectroscopy (Spectrum II PerkinElmer, Japan) for measurements from 4000 to 400 cm −1 .…”

Section: Methodsmentioning

confidence: 99%

Cryoprotective effect of three oligosaccharides on freezing–thawing induced krill mince: with emphasis on physicochemical changes and gelation properties

Wang

Jiang

et al. 2023

Int J of Food Sci Tech

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Summary The physicochemical and gelation properties of krill mince were investigated in relation to the cryoprotective effect of kappa‐carrageenan (KC), carrageenan oligosaccharides (CGO), chitosan oligosaccharides (COS), and alginate oligosaccharides (AOS). The water‐holding capacity of krill mince decreased during freezing–thawing (FT) circles, but KC and three oligosaccharides prevented this decline by increasing hydrogen and ionic bonding. The denaturation and degradation of proteins in krill samples added with oligosaccharides were alleviated with less decrease in protein solubility and Ca2+‐ATPase activity, as well as higher intensity protein bands of myosin heavy chain and paramyosin subject to 9‐FT circles. The notable increase in TBARS value (P < 0.05) was observed after 3‐FT circles, however, with relatively lower values with the addition of AOS and CGO, demonstrating antioxidative ability against lipid oxidation. Additionally, CGO exhibited higher protein secondary structure maintenance stability, evidenced by a less dramatic decrease in α‐helical fraction than other oligosaccharides. The overall gelation and textural properties of krill mince with CGO could be better maintained with no more than 3‐FT circles.

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Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)

Cited by 12 publications

References 53 publications

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)

Cryoprotective effect of three oligosaccharides on freezing–thawing induced krill mince: with emphasis on physicochemical changes and gelation properties

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