Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Oct;87(10):4440-4452.
doi: 10.1111/1750-3841.16308. Epub 2022 Sep 14.

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

Affiliations

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

Huayu Diao et al. J Food Sci. 2022 Oct.

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. PRACTICAL APPLICATION: Protein degradation, moisture distribution, and protein structure changes occurred to Antarctic krill meat during freeze-thaw cycles due to ice crystal growth and recrystallization, which leads to the decrease in quality. Antifreeze protein has been proven to avoid ice crystals' growth and inhibit ice recrystallization. During freeze-thaw cycles, the moisture distribution of Antarctic krill meat treated with antifreeze protein was more uniform, the degree of protein degradation was lower, and the protein structure was protected. This study demonstrated the potential of antifreeze protein as a water and protein protectant of Antarctic krill meat during freeze-thaw cycles.

Keywords: Antarctic krill meat; antifreeze protein; freeze-thaw cycles; moisture distribution; protein degradation; protein structure.

PubMed Disclaimer

References

REFERENCES

    1. Cai, L. Y., Nian, L. Y., Zhao, G. H., Zhang, Y. H., Sha, L., & Li, J. R. (2019). Effect of herring antifreeze protein combined with chitosan magnetic nanoparticles on quality attributes in red sea bream (Pagrosomus major). Food and Bioprocess Technology, 12, 409-421. https://doi.org/10.1007/s11947-018-2220-4
    1. Cao, M. J., Wang, J., Cao, A. L., Shiuan, D., Guan, R. F., Cai, L. Y., & Wang, Y. B. (2019). The impact of recrystallisation on the freeze-thaw cycles of red seabream (Pagrus major) fillets. International Journal of Food Science and Technology, 54, 1642-1650. https://doi.org/10.1111/ijfs.14039
    1. Ding, X. L., Li, T. T., Zhang, H., Guan, C. R., Qian, J. Y., & Zhou, X. Y. (2020). Effect of barley antifreeze protein on dough and bread during freezing and freeze-thaw cycles. Foods, 9, 1698. https://doi.org/10.3390/foods9111698
    1. Dolev, M. B., Braslavsky, I., & Davies, P. L. (2016). Ice-binding proteins and their function. Annual Review of Biochemistry, 85, 515-542. https://doi.org/10.1146/annurev-biochem-060815-014546
    1. Dornan, T., Fielding, S., Saunders, R. A., & Genner, M. J. (2022). Large mesopelagic fish biomass in the Southern Ocean resolved by acoustic properties. Proceedings of the Royal Society B, 289, 20211781. https://doi.org/10.1098/rspb.2021.1781

LinkOut - more resources