食品科学2025，Vol.46Issue(9)：91-99,9.DOI:10.7506/spkx1002-6630-20241111-080
鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控
Chicken Skin Antifreeze Peptides:Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles
摘要
Abstract
This study assessed the effects of antifreeze peptides(CsAFPs)produced by enzymatical hydrolysis of chicken skin on chicken mince stability.CsAFPs,85.88％of which were short peptides(180-3 000 Da),showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhibition activity,reducing the ice crystal content by(26.03±0.40)％and raising the glass transition temperature by 7.3℃.The flavor of CsAFPs was well coordinated with that of chicken mince and the addition of 2％CsAFPs enhanced the water-holding capacity of chicken mince without color change.After four freeze-thaw cycles,mince added with 2％CsAFPs showed less reductions in water-holding capacity,elasticity,and resilience than did the control group.Ultraviolet(UV)absorption and Fourier transform infrared spectroscopy(FTIR)indicated that CsAFPs could prevent the aggregation and denaturation of proteins under freezing stress.After freeze-thaw cycles,the r value of myofibrillar protein in the mince with 2％added CsAFPs was higher than the control group without CsAFPs.This study contributes to a better understanding of the protective mechanisms of CsAFPs in frozen meat and highlights that CsAFPs are promising novel low-sweetness and low-calorie cryoprotectants for meat products.关键词
抗冻多肽/冻融循环/品质保护/肌原纤维蛋白Key words
antifreeze peptide/freeze-thaw cycles/quality protection/myofibrillar protein分类
轻工纺织引用本文复制引用
蔡冬娜,都双,江文婷,卜帅,杨澳,汪少芸,陈旭,蔡茜茜..鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控[J].食品科学,2025,46(9):91-99,9.基金项目
福建省科技计划项目(2023N5014 （）
2023S0053) （）
福州大学贵重仪器设备开放测试基金资助项目(2025T034) （2025T034）
